Abstarct: The aim of this study was to obtain a stable flaxseed oil Pickering emulsion (PE) using chitosan (CS)- myristic acid (MA) nanogel as well as investigation of the oxidative stability of the encapsulated flaxseed oil. Regarding these purposes, at the first stage of the study, various ration of the MA-to-CS was used to improve emulsifier property of CS. Results of the (FT-IR) spectrum indicated that bonds between CS and MA were made. Also, the results of scanning electron microscopy (SEM) showed that the improvement of the nanogels structure was coincided with increasing in the amount of CS-MA. In the following step, the effect of concentration of CS-MA nanogel, pH and the oil content on the stability of flaxseed oil PE had been investigated during a week. After the storage of the samples at ambient temperature, the stability of the PE was also evaluated by using microscopic images and particle size calculated with image j software. The results showed that the promising stabilities of PE was obtainable when pH 8, 75% myristic acid and the 100 μl oil content was applied, at this circumstances, a appropriate structure of the nanogel was observed.After optimization of the PE, oxidative stability of the nanogel containing various amounts of CEO (200 and 1000 μl / liter) as well as PE in oil and nanogel improving with using Tween 80 was examined by Peroxide and TBA tests. All samples were stored at 35°C for 15 days to assess oxidative stability. Results showed that emulsion stabilized by CS-MA nanogel had higher oxidative stability than emulsion used tween 80. Also, the results indicated that encapsulation of the CEO as a natural antioxidant using in nanogel could support more oxidative stability than CEO one. In the end, CEO content in capsulation had positive effect on stability of the accumulated oil.