Abstract: In order to enhance the stability, water dispersibility, and bioavailability of vitamin E, liposomes co-encapsulating vitamin E and phytosterol linoleate ester was prepared by employing a thin-film ultrasound method with the utilization of soy phosphatidylcholine and phytosterol linoleic acid esters in this study. The preparation process was optimized by Box-Behnken response surface test with encapsulation efficiency as index. The liposomes were observed by transmission electron microscopy and characterized by fourier transform infrared spectroscopy and X-ray diffraction. The results showed that the optimal preparation conditions were as follows: the mass ratio of phytosterol linoleic acid ester to soybean phospholipid was 1: 25, the mass ratio of vitamin E to soybean phospholipid was 1: 4, the pH of phosphate buffer was 7.4, the ultrasonic time was 5 min, the ultrasonic power was 265 W, and the hydration temperature was 55℃. The encapsulation efficiency of the liposome was 94.59 ±0.67%. The results of fourier transform infrared spectroscopy and X-ray diffraction analysis showed that phytosterol linoleic acid ester and vitamin E were successfully embedded into liposomes. The results of transmission electron microscopy showed that the morphology of liposomes co-encapsulating vitamin E and phytosterol linoleate ester vesicles was regular spherical and uniformly dispersed. This study provides a theoretical basis and new ideas for the application of liposomes co-encapsulating vitamin E and phytosterol linoleate ester in the food industry.