Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

► Microcapsule formation employing emulsion technology. ► Encapsulation of flaxseed oil in a legume protein-maltodextrin matrix. ► Microcapsule characterisation. ► Microcapsule release characteristics as a function of pH and ionic strength. ► Enhanced oxidative stability of microencapsulated flaxseed oil.