The objective of this study was to investigate the influence of microencapsulated wall material on the oxidative stability of algae oil by spray-drying.  Algae oil is a rich source of docosahexaenoic acid (DHA, C22:6n3), which is prone to oxidation.  The highly hydrophobic nature of types I and II caprine caseins may improve the oxidative stability of algae oil in dairy food systems.  Previous studies have reported an increase in the oxidative stability of microencapsulated borage oil, a rich source of γ-linolenic acid (GLA, 18:3n-6), by bovine casein, β-glucan and maltodextrin through spray drying. The bovine casein was useful to entrap borage oil, which is a hydrophobic bioactive compound.  The results of our studies showed that microencapsulation of algae oil with different wall materials attained high encapsulation efficiencies.  Blends of caprine milk protein (casein type I or casein type II), β-glucan, and maltodextrin were used as the wall material for encapsulating algae oil.  The microencapsulated algae oils prepared with caprine casein type I or caprine casein type II in combination with maltodextrin and β-glucan achieved the optimal encapsulation efficiencies of 92.41% and 97.18%, respectively.  The oxidative stabilities of algae oil and microencapsulated algae oils were measured at 40oC and 35% relative humidity for 28 days.  The microencapsulated algae oils presented lower peroxide values than those of algae oil.  The microcapsules prepared with caprine casein type II (50 g/kg), β-glucan (100 g/kg) and maltodextrin with DE = 18 (575 g/kg) improved significantly (P<0.05) the oxidative stability of algae oil.  The ability of caprine caseins (type I and type II) to minimize lipid oxidation of microencapsulated algae oils suggested that these caprine milk proteins exhibit effective microencapsulation properties for dairy food applications.