• Sterilization ways affected the nutrition and flavor profile of apple juice. • Sonication was helpful to increase ascorbic acid level. • Microwave sterilization caused the highest volatile compound loss. • The soluble pectin and soluble protein in juice decreased significantly after HPS.

Soy protein isolate fibrils/soy soluble polysaccharide complexes were fabricated via non-covalent interactions, which could significantly improve emulsion stability with increase in the proportion of polysaccharide.