The maltodextrin existed in an amorphous form before spray
drying. Nevertheless, the sphericity of the microcapsules prepared
by spray drying was good and the particle size ranged from 7 lm
to 14 lm. From a microstructure perspective, all particles displayed
a partially collapsed spherical shape with concavities. The formation
of wrinkled surfaces of powders could be ascribed to the rapid evaporation
of liquid drops during the drying process