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Distribution of protein and oil in aqueous and spray–dried emulsions and the effect of protein cross-linking on emulsion properties and matrix–water interactions were investigated. Sodium caseinate and sunflower oil were used to make emulsions which were spray dried using maltodextrin as a wall material. 3% Na–caseinate concentration showed optimum emulsion and process stability as observed in CLSM...
The aim of this work was to investigate how the oxidative stability of encapsulated oil is affected by the humidity response of a Na-caseinate–maltodextrin matrix. Furthermore, the effect of modification of the interfacial Na-caseinate layer through cross-linking was studied. For this purpose, two model spray-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked or cross-linked...
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