This study assessed the effect of octenyl succinic anhydride (OSA)-modified quinoa, rice, maize, potato and pea starches (Q-OSA, R-OSA, M-OSA, Pt-OSA, P-OSA, respectively) with different crystal structures and particle sizes on the morphological, physicochemical, encapsulation and oil release properties of spray-dried oat oil microcapsules. The microcapsules showed an intact particle morphology and successful encapsulation of oat oil by the wall materials. Microcapsules with small granular starch as the wall material formed spherical aggregates after spray drying. OSA modification mainly occurred in the amorphous region of the starch and thus did not change the starch crystal pattern, but it led to a decrease in the relative crystallinity (RC) of the starch. OSA modification enhanced the emulsifying capacity of starch, whereas it decreased their thermal stability (p ​