Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

► Gastric digestion conditions increased the release of soymilk bioactive compounds. ► Soymilk bioactive compounds content was kept or diminished though intestinal digestion. ► Despite their low concentration, most soymilk compounds were bioaccessible enough. ► Isoflavones were more bioaccessible than phenolic compounds.