Abstarct: The aim of this research was to stabilize walnut oil emulsions with (10, 20, 30 and 50% oil) by chia seed gum, and the emulsion that has the highest stability is added to the sodium carboxymethyl cellulose film as a double laxyer and a combination. The physicomechanical properties of these films should be investigated. Also, the droplet size and viscosity of the emulsion with (10% oil) were also evaluated. The results showed that the droplet size diagram for the walnut oil emulsion with (10% oil) was narrow, which indicated the homogeneity of the emulsion. Examining the flow behavior of walnut oil emulsion with (10% oil) showed that the flow behavior of the sample was Newtonian. Creaming of walnut oil emulsions with (10, 20, 30 and 50% oil) was investigated, and walnut oil emulsion with 10% oil had the highest stability after 14 days of storage. Then, the effect of walnut oil emulsion stabilized with chia seed gum (10% oil) on the physicomechanical properties of sodium carboxymethyl cellulose edible films in the form of double-laxyer and composite films was investigated. The results showed that in terms of moisture content and solubility, double-laxyer films had the lowest moisture content (12%) and solubility (54%). The total color difference between composite and double-laxyer films had a significant difference, and the double-laxyer film had less color difference than the composite film. The use of walnut oil emulsion in double-laxyered films improved the structure of the film (homogeneous and cohesive), increased crystallinity and improved thermal properties compared to the composite film. In terms of breaking strain, double-laxyer films had the highest breaking strain (0.34 mm) and composite films had the lowest breaking strain (0.08 mm).