Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

•The interaction between soybean protein isolate and pectin was enhanced by high intensity ultrasound treatment.•The crystallinity of the emulsion gels after high intensity ultrasound pretreatment was changed and the particle size was reduced.•The water holding capacity and stability of emulsion gels after high intensity ultrasound treatment was significantly improved.•The in vitro digestion stability of β-carotene was enhanced by high intensity ultrasound treatment.