In a recent study, sodium caseinate (NaCas) was supplemented in water during liquid–liquid dispersion to stabilize zein nanoparticles, and the zein nanoparticles before and after freeze drying demonstrated much improved dispersibility and stability at pH 7.4 than the treatment without NaCas (Patel, Bouwens, & Velikov, 2010). This is a significant finding because the neutral acidity is nearby the isoelectric point (pI) of zein, around pH 6.2 (Patel et al., 2010). However, as detailed below, this approach was infeasible to disperse zein nanoparticles after spray drying.