According to the results reported by the National Health Survey, in Chile more than 70% of the population over 15 years of age is overweight or obese. This is mainly due to inadequate eating behaviours in the population that imply a health risk because they promote an increase in the rates of chronic non-communicable diseases, which suggests looking for strategies for a healthy food intake. Many health foods possess bioactive compounds that are known to confer health benefits because they are able to modulate metabolic processes, however, their instability to processing, storage and variations in pH, temperature, light, oxygen and ions limits their use. Therefore, conferring protection to these compounds allows safeguarding their bioactive properties, improving their shelf life and giving a higher added value for their commercialization. Polyunsaturated fatty acids have been the subject of interest due to their ability to improve human health because they would have an anti-inflammatory, anticancer and antihypertensive effect. For the encapsulation of bioactive compounds, alginate has been widely studied, which allows it to have a basis in the development of capsules, however, recently the use of alginate with the addition of proteins as a structuring of the wall of encapsulation systems becomes interesting due to that better results can be achieved in encapsulation efficiency and stability during gelation, storage and digestibility processes. Among the promising proteins, hemp protein has attracted attention for its properties for the design of encapsulation structures due to a capacity for oil absorption and stabilization of emulsions better than other vegetable proteins such as soybean and pea, and may even improve the encapsulation capacity of oils and fat-soluble compounds in systems with alginate. However, not only these properties are interesting to be analyzed, from a nutritional point of view, in in vitro digestion tests, which presented a digestibility comparable to that of soy protein in the gastric phase and significantly higher in the intestinal phase in the intestinal compared to soy protein. The processing of raw materials and encapsulates, as well as foods, vary their digestibility under variations in their processing (temperature, pressure, composition and concentrations, others). Therefore, the in vitro evaluation of the performance of foods and functional ingredients of the gastrointestinal system allows obtaining results that relate not only the response to variations during processing but also the interaction between the components that constitute them. However, from the data obtained through the database, no literature has been found that describes the behaviour of alginate/hemp protein structures as wall material for the encapsulation of vegetable oil. Therefore, this study to evaluate the structure and in vitro digestibility of hemp protein stabilized O/W emulsion mixtures with sodium alginate to encapsulate vegetable oils using the ionic gelation method. This study will focus on the development of stable structures with high oil encapsulation capacity, optimized in their processing for the release and modulation of vegetable oil using static and semi dynamic in vitro digestion models.