Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions

[Display omitted] •Pea protein (PP) and tannic acid (TA) were used to form physical complexes.•High TA levels promoted heat-induced aggregation of complexes and emulsions.•PP-TA complexes protected the flaxseed oil emulsions from droplet aggregation.•PP-TA complexes protected the flaxseed oil emulsi...

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