Insights on the binding mechanism between specified aldehydes and flaxseed protein using multispectral image and molecular docking

•Key aldehydes volatile flavor compounds of flaxseed were screened.•Structure construction of flaxseed proteins by HDOCK software.•Hydrogen bonding and hydrophobic interactions are the main forces.•Interaction sites of flaxseed proteins with aldehydes were explored.•Aldehydes contribute to the larger particle size of proteins.