Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase

► Maltodextrin could enhance shear thinning behavior of O/W emulsion by flocculation. ► Shear thinning behavior became less pronounced at the highest concentration. ► High molecular weight of maltodextrin was more effective in promoting flocculation. ► Flocculation also was enhanced by increase in maltodextrin concentration.