Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

► Flaxseed oil was encapsulated using different wall material combinations. ► Emulsions were characterized for stability, viscosity and droplet size. ► Whey protein concentrate led to lower emulsion stability and encapsulation efficiency. ► Maltodextrin + modified starches resulted in the highest encapsulation efficiencies. ► Whey protein concentrate showed the best protection against lipid oxidation.