Whey protein supplements (WPS) intake has been increasing worldwide as they are mainly used to improve overall athletic performance. Adding other bioactives such as polyunsaturated fatty acids (PUFA) may be an alternative to help fulfill nutritional needs. Microencapsulation is able to protect PUFA-rich oils from oxidation, but important aspects of particle production and their influence on food properties must be evaluated. This study aimed to develop WPS with microencapsulated green coffee and walnut oils using stearic acid as a wall material. Oxidative stability (differential scanning calorimetry) of the oils increased (from 82 ± 4 to 110 ± 10 kJ mol⁻¹ for green coffee oil and from 90 ± 5 to 149 ± 1 kJ mol⁻¹ for walnut oil) after encapsulation and WPS rheological properties were not affected by the microcapsules (p < 0.05). Sensory analysis of the supplement containing microencapsulated green coffee oil showed a lower sensory preference than the blank sample, but no difference was found with the blank sample in the case of walnut oil (p < 0.05). The encapsulation strategy used to produce an enriched WPS was efficient in protecting the oils from oxidative degradation.

乳清蛋白补充剂（WPS）的摄入量在世界范围内一直在增加，因为它们主要用于改善整体运动表现。添加其他生物活性物质，例如多不饱和脂肪酸（PUFA），可能是满足营养需求的一种替代方法。微囊化能够保护富含PUFA的油免于氧化，但是必须评估颗粒生产的重要方面及其对食品特性的影响。这项研究旨在使用硬脂酸作为墙体材料，开发微胶囊化生咖啡和核桃油制成的WPS。油的氧化稳定性（差示扫描量热法）增加（生咖啡油从82±4增加到110±10 kJ mol ^-1，油从90±5增加到149±1 kJ mol ^-1对于核桃油）包封后，WPS的流变特性不受微胶囊的影响（p <0.05）。含有微胶囊化生咖啡油的补充剂的感官分析显示，其感官偏好性低于空白样品，但在核桃油的情况下，与空白样品没有发现差异（p <0.05）。用于生产浓缩WPS的封装策略可有效保护油脂免于氧化降解。