Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: Formation, stability and in vitro digestion

•Emulsions were formed by β-conglycinin hydrolysate and β-conglycinin-DX-40 conjugate.•Both two modified proteins reduced the droplet size of nanoemulsions.•Nanoemulsion stabilized by β-conglycinin-DX-40 conjugate showed good stability at pI.•Nanoemulsion stabilized by β-conglycinin hydrolysate showed good bioaccessibility.