"The influence of maltodextrin (MD) with different concentrations (0-30%) and dextrose equivalent (DE) (DE 10 and DE 15) under different environmental stresses (pH 3-8, NaCl 0-500 mM, and sucrose 0-20%) on the stability of whey protein concentrate (WPC)/-carrageenan stabilized sesame oil-in-water emulsions was investigated by mean particle diameter, particle size distribution, -potential, creaming stability, microstructure and viscosity. Sesame oil-in-water emulsions containing anionic droplets stabilized by interfacial membranes comprising WPC/- carrageenan/MD (15% sesame oil, 0.5% WPC, 0.2% -carrageenan, 0.02% sodium azide and 0-30% MD with DE of 10 and 15, 5 mM phosphate buffer, pH 7) were produced using a homogenizer. The primary emulsion (1°) containing WPC coated droplets was prepared by homogenizing. The secondary emulsion (2°) containing WPC--carrageenan in the absence or presence of MD was produced by mixing the 1° emulsion with an aqueous -carrageenan in the absence or presence of MD solution. There were no significant changes in mean droplet diameter and - potential of droplets at any MD concentration (0-30%) or DE (10 and 15) after 24 h storage. The apparent viscosity of emulsions increased when the MD concentration increased. The 2° emulsion containing 15% MD with DE of 10 had the stability to aggregation at pH 6-8, NaCl ≤ 300 mM, and sucrose 0-20%. Addition of maltodextrin to emulsion can be used to form emulsions with different physicochemical properties for various applications in food processing (for example, encapsulation). This work was to study microencapsulation and oxidation stability of sesame oil encapsulated by spray drying up 30 days storage at ambient temperature, cold storage and frozen storage. The microencapsulated powders had high encapsulation yields (86.73%) and low moisture content (3.19%) and water activity (aw 0.28). They showed a spherical shape with few cracks on the surface. Solubility index (SOL) of the reconstituted emulsions decreased when storage time increased at various temperature storages. Reconstituted emulsion with either bimodal or multimodal particle size distribution and slightly increased in mean particle diameter were observed during storage. No significant difference (p>0.05) in TBARS value was observed during storage at ambient temperature, chilled temperature and frozen temperature for 30 day storage. It was concluded that the microencapsulated powders containing WPC/κ-carrageenan/MD can protect oil oxidation during storages.