On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food

•Spray drying improved curcumin-whey protein isolate (WPI) complexation.•Curcumin-WPI complex microparticles had better bioaccessibility than curcumin.•Desolvation allowed more curcumin to be loaded onto microparticles.•Targeted release was achieved for microparticles incorporated into yogurt.•Most of the sensory characteristics of yogurt were not adversely affected. Curcumin is a bioactive food component, with poor bioaccessibility due to low water solubility and stability. Spray drying retained and in fact enhanced curcumin-whey protein isolate (WPI) complexation via desolvation, lowering the amount of unbound curcumin to