Resveratrol is a phenolic compound associated with many health benefits. Chemical instability and low bioavailability limit its use as a nutraceutical. Microencapsulation represents a potential alternative to overcome these limitations. Maillard-glycated conjugates provide improved emulsifying/stabilizing properties and therefore have great potential as encapsulating agents. The main proposal of our work was to evaluate the effect of heating time used to produce Maillard conjugates on the properties of spray-dried resveratrol-loaded microparticles. High resveratrol retention (80%-100%) and encapsulation efficiencies (>97%) were observed in particles formed with all the conjugates. Increasing the heating time to produce the conjugates did not affect particles moisture, a w and hygroscopicity. Conversely, it affected the glass transition temperature and also the resveratrol release profile in simulated gastrointestinal conditions. These findings of our work are very relevant for the formulation of powdered products to be used as ingredients in food products and beverages. (C) 2019 Elsevier B.V. All rights reserved.