Heat-induced unfolding facilitates plant protein digestibility during in vitro static infant digestion

•Heating of soy and pea protein was done in the context of infant in vitro digestion.•Heating soy and pea protein from 65 to 100 °C led to increased protein unfolding.•Protein unfolding was manifested by an increased surface hydrophobicity.•Surface hydrophobicity was positively correlated with the degree of hydrolysis.•Heat-induced protein unfolding contributed to a higher level of digestion.