Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process

•Pea protein isolate (PPI) was phosphorylated using sodium hexametaphosphate (SHMP).•Influence of different mixing ratios and pH conditions were investigated.•PPI to SHMP mixing ratio of 95:5 showed higher efficiency than that of 90:10 ratio.•Phosphorylated PPI’s hydrophobicity and denaturation temperature was regulated by reaction pH conditions.•Increased foaming capacities were observed in all phosphorylated PPI.