Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

•Whey protein isolate enhances the properties of blueberry anthocyanins.•Malvidin-3-O-galactoside and whey protein isolate interact via hydrophobic forces.•Malvidin-3-O-galactoside alters the secondary structure of whey protein isolate.•Hydrogen bonds also participate in their interaction.•Immunoglobulin in whey protein isolate contribute the most to anthocyanin stability.