Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion

•Plant-based protein–phenolic interactions depend on the type and concentration of the phenolic compounds affecting the functional and structural properties of proteins.•Form of food matrix (solid or liquid), and the application of heat treatments in the presence of phenolics are also effective.•The functional properties as well as the digestibility of proteins are also affected with these interactions.