Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion

•Hybrid paneer was developed by partially replacing cow milk (CM) with mung bean protein.•Hybrid paneer had higher protein and moisture but lower fat content than CM paneer.•Hybrid paneer had darker colour and greater elasticity but lower hardness than cow milk paneer (CMP).•Mung bean proteins entrapped within the casein matrix prevented the formation of the compact, uniform matrix in hybrid paneer.•Hybrid paneer’s in vitro protein digestibility was lower than CM paneer.