Characterization of the structure and properties of the isolating interfacial layer of oil–water emulsions stabilized by soy hull polysaccharide: Effect of pH changes

•The ordered structure of soy hull polysaccharide was increased under pH 2.0–4.0.•Low pH (2.0–4.0) leads to decreased thermal stability of soy hull polysaccharide.•Low pH (2.0–4.0) leads to increase viscosity of soy hull polysaccharide.•The polysaccharide changes in its amphiphilicity under the induction of pH (2.0–9.0).