The　thermo-oxidative　behavior　crucial　to　the　applicability　of　ethylcellulose　(EC)　oleogels　is　characterized.　Not　only　did　we　take　into　account　the　composition　of　the　gel　network　in　relation　to　textural　attributes,　but　also　the　dynamic　chemical　changes　occurred　during　formation,　heating,　and　holding　of　the　gels.　EC　oleogel　oxidative　stability　showed　that　at　6.0%　EC100　concentration　in　the　oleogels　the　movement　of　liquid　oil　trapped　in　the　gel　network　was　hindered　by　its　high　viscosity　and　stable　gel　network,　thus　retarding　oxidation.　Processing　temperature　＜=　120　degrees　C　for　＜　2　h　was　recommended　when　incorporated　in　food　systems　to　minimize　oxidation.　As　for　the　measurement　of　oxidative　stability　in　general,　p-AnV　was　found　suitable　in　depicting　oxidation　of　EC　oleogels.　Meanwhile,　both　R-ao　and　R-ad　acquired　from　H-1　NMR　spectra　could　serve　as　reliable　oxidative　indicators　to　gauge　total　oxidation　of　EC　oleogels　during　storage.