Abstract:The ethyl cellulose（EC）microcapsules were prepared by the anti-solvent method to encapsulate linseed oil.Different wall components—macromolecular colloid（gelatin）and small molecular emulsifier（Tween 80 and Span 80）—were added to form the wall of linseed oil（LO）/EC microcapsules.The effects of wall components on the structure of LO/EC microcapsules and the storage and digestive properties of encapsulated linseed oil were then explored.The results showed that gelatin and Span 80 increased the efficiency of LO/EC microcapsules in encapsulating linseed oil，improved the aggregation degree and surface roughness，and increased the thermal stability of LO/EC microcapsules.Moreover，the oxidative stability of linseed oil was improved after encapsulation，and the oil was released slowly in the simulated digestion experiment.The findings indicated that the appropriate wall component was conducive to improving the stability of LO/EC microcapsules.