Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking

► Cross-linked starch nanoparticles were spray dried successfully. ► Morphology of starch nanoparticles was affected by inlet temperature and feed rate. ► Size of starch nanoparticles was affected by inlet temperature and feed rate. ► Tg of starch nanoparticles directly depended on their moisture contents. ► Starch nanoparticles were fully cross-linked and in amorphous glassy state.