Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization

•Pea protein isolate-xylan conjugate-based nanoemulsions (NEs) are ultrasonically prepared.•Small droplets with uniform distribution and high protein adsorption of NEs are observed.•The ionic, freeze–thaw, and storage stability of conjugate-stabilized NEs are improved.•The NEs are prone to coalescence, creaming, and phase separation by divalent ions.