Chia oil represents the vegetable source with the highest content of omega-3 fatty acids. However, the incorporation of polyunsaturated fatty acids into food is limited due to their susceptibility toward oxidation. This investigation aimed to study the microencapsulation of chia oil (CO), using gallic acid (GA) crosslinked-soy protein isolate (SPI) as a wall material and its effect on its oxidative stability. Microcapsules presented a moisture content, water activity, and encapsulation efficiency of around 2.95-4.51% (w.b.); 0.17 and 59.76-71.65%, respectively. Rancimat tests showed that with higher GA content, the induction period increased up to 27.9 h. The storage test demonstrated that the microencapsulated oil with crosslinked wall material has lower values of hydroperoxides and higher induction times concerning the non-crosslinked oil. Finally, the fatty acid profile at this storage time indicated that microcapsules with GA did not have significant changes. In vitro digestion exhibited a reduction in the percentage of bioavailable oil for crosslinked microcapsules, but with no variations in its chemical quality, and an increase in the total polyphenols amount and antioxidant activity. The results obtained demonstrated that the microencapsulation of chia oil using SPI cross-linked with GA as wall material exerted a very important protective effect since a synergistic effect could be described between the microencapsulation effect and the antioxidant power of GA. This article is protected by copyright. All rights reserved.