Abstarct: Abstract: The aim of this study was to investigate the effect of flaxseed oil and olive oil on the physical properties of chitosan-stearic acid-stabilized Pickering emulsions. Therefore, in the first step of research, stearic acid was added to chitosan chains to improve its emulsifying properties. The results of the FT-IR spectrum confirmed the formation of a bond between chitosan and stearic acid. Also, the results of SEM photographs showed that by modifying the structure of chitosan chains with stearic acid, chitosan chains were able to create structures in the range of 100 nm. Then, the emulsions of olive and flaxseed oils were prepared using chitosan-stearic acid nanogels in three oil ratios (20, 40 and 60%). The results of particle size showed that in general the particle size of flaxseed oil emulsions was lower compared to olive oil. The smaller particle size of flaxseed oil emulsions compared to olive oil is probably due to the difference in viscosity of the two types of oils. In addition, in both emulsions of olive and flaxseed oil, the particle size decreased with increasing oil ratio. The results of confocal laser microscopy showed that the interface structure of the oil droplets in both types of emulsions were almost the same. The results of rheology showed that all samples were shear thining and the highest viscosity observed in the sample of 60% olive oil. Also, the gel structure of both emulsions increased with increasing oil ratio. The results of zeta potential showed that the amount of zeta potential related to olive oil emulsion was slightly higher than flaxseed oil emulsion.