In this study， carrageenan and whey protein isolate were crosslinked by enzyme and ions， and Vitamin C （VC）-loaded liposomes were incorporated into the gels and formed liposomal hydrogels. The storage and in vitro digestion stability of liposomal hydrogels was investigated in terms of phosphorus （Pi） release， oxidation degree at different storage times， average particle diameter， size distribution， degradation of liposomes and whey protein isolate， and VC release from liposomes during in vitro digestion， respectively. Results showed that the VC liposomal hydrogel was stable in appearance， and had a low Pi release and peroxidation degree during 30 days storage. Besides， liposomal hydrogel was relatively stable during both in vitro oral and stomach digestion. The hydrogel structure was not easily to be destroyed， and liposome could protect effectively the encapsulated cargos from release. However， after simulated digestion in small intestine， the liposomes began to liberate from the hydrogel in large amounts and VC released dramatically from liposomes. A liposomal hydrogel delivery system with promised storage stability and targeted release in the intestine was prepared， which indicated the potential application of liposomal hydrogel in encapsulation of functional compounds in food industry.