Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties

•Impact of processing conditions was studied on plant-based shakes.•Processing affected microstructure, and lipid and protein digestion kinetics.•High pressure homogenisation improved protein solubility in plant-based shakes.•The presence and size of protein aggregates affected lipid digestion kinetics.•Oil droplet size did not influence protein digestion kinetics.