Preparation and Characterization of Camellia Oil Microcapsules Using Spray Drying Coupled with Sodium CaseinateXanthan Gum-Stabilized Emulsion Template

To enhance the high-value utilization of camellia oil and innovation in functional foods, this study developed a stable emulsion template using xanthan gum (XG) and sodium caseinate (CAS) for the preparation of camellia oil microcapsules via spray drying. Employing scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA), alongside additional analytical methods, this study sys- tematically examined the influence of drying...