Fig. 2 A Particle size distribution of encapsulated Asian pear juice powder prepared with three concentrations (w/v) of maltodextrin and spray-dried at three inlet air temperature. a Dried at 130 C after treated with 15, 20, 25% maltodextrin. b Dried at 150 C after treated with 15, 20, 25% maltodextrin. c Dried at 170 C after treated with 15, 20, 25% maltodextrin. B Scanning electron micrographs of encapsulated Asian pear juice powder prepared with three concentrations (w/v) of maltodextrin and spray-dried at three inlet temperature. a–c Dried at 130 C after treated with 15, 20, 25% maltodextrin, respectively. d–f Dried at 150 C after treated with 15, 20, 25% maltodextrin, respectively. g–i Dried at 170 C after treated with 15, 20, 25% maltodextrin, respectively