The efficiency of various encapsulating wall-materials on the stability and the characteristics of polyphenols in mulberry juice microparticles were studied. The ternary mixtures of maltodextrin (MD), gum Arabic (GA), and whey proteins (WP) were used as wall-materials and mulberry juice polyphenols were used as the core using a simplex-lattice experimental design. The mixture was then spray dried and the physicochemical properties of the powder were measured. In addition, the storage stability of polyphenols in both powder and reconstituted juice were measured. The WP-based samples had the highest powder yield and smallest particles using scanning electron microscopy. MD led to higher solubility, hygroscopicity, color stability, and anti-α-glucosidase activity. The combined wall-materials, especially, WP with GA or MD, increased the polyphenols stability and their antioxidant capacity during storage better