Flaxseed, as a functional food raw material, was rich in α-linolenic acid, high-quality proteins, soluble polysaccharides, lignans and other active lipid concomitants, thereby possessing high nutritional value and potential for development and utilization. This paper aimed to explore the effect of different thermal sterilization conditions (65 ℃-30 min, 85 ℃-15 min and 95 ℃-15 s) on the physicochemical stability of flaxseed milk, focusing on the changes in interfacial properties of oil bodies. The results showed that the thermal sterilisation treatment resulted in a gradual increase in the mean particle size of flaxseed milk by 95.58% (p<0.05) and a gradual decrease in the absolute value of the zeta potential by 12.26% (p<0.05), which was accompanied by the weakening viscoelastic properties and an increase in the physical stability of the milk. thermal sterilisation, the ratio of protein at the oil bodies interface in flaxseed milk increased by 64.42% (p<0.05) and the ratio of total sugar mass increased by 97.95% (p<0.05). The cryo-scanning electron microscopy imaging further confirmed the adsorption of exogenous storage proteins and soluble polysaccharides at the interface of oil bodies. In addition, the thermal sterilisation treatment increased the total phenolic content of the oil bodies interface in flaxseed milk by 1.42 times (P<0.05), the flavonoid content by 4.94 times (P<0.05), as well as the free radical scavenging capacity of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) by 4.64 times (P<0.05), and FRAP ferric reducing antioxidant power by 54.05% (P<0.05). In conclusion, suitable thermal sterilization treatment (85 ℃-15 min) could enhance the physical and chemical stability of flaxseed milk based on the interfacial remodeling of oil bodies, which is hoped to provide a certain theoretical basis for further broadening the intake form and application scenarios of flaxseed.