Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions

► The presence of 4αGTase-treated starch in the inner water phase improved EE. ► 4αGTase-treated starch solution was liquid in the preparation stage at 20 wt.%. ► 4αGTase-treated starch solution became a solid gel during storage at 20 wt.%. ► 20 wt.% 4αGTase-treated starch was the most effective for improving EE. ► The amount of PGPR required was reduced by adding 4αGTase-treated starch.