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            <funder>the Regional councils of Brittany (grant N 13008651) and Pays de la Loire (grant N 2014-07081) for their financial support as well as INRA for its scientific coordination (J. Leonil) through the interregional project PROFIL, managed by the BBA industrial association.</funder>
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                <term xml:lang="en">agrégation</term>
                <term xml:lang="en">traitement thermique</term>
                <term xml:lang="en">flocculation</term>
                <term xml:lang="en">whey protein</term>
                <term xml:lang="en">casein</term>
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                <term xml:lang="en">dénaturation</term>
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                <term xml:lang="fr">protéine de lactosérum</term>
                <term xml:lang="fr">mesure de la stabilité</term>
                <term xml:lang="fr">traitement thermique de l'aliment</term>
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              <p>The heat stability of whey protein emulsions remains a real challenge due to the rapid denaturation/aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey proteinmicrogels (WPM) makes it possible to develop heat-stable emulsions in a large range of whey proteinconcentrations. In this study, emulsion heat stability was evaluated with a special focus on the contributionof WPM adsorbed at the fat droplet surface and in the continuous phase of the emulsion. Dairyemulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk.The protein interfacial load and the composition of the fat droplet surface were determined immediatelyafter emulsion formation, and the heat stability of the emulsions at 120  C was assessed visually and atmicroscopic scale. WPM are heat stable in the continuous phase of the emulsion, but the presence ofWPM at the surface of the fat droplets is responsible for a rapid gelation of the emulsions. In the heatedemulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM atthe fat droplet surface allowed the heat stability of the emulsion to recover at low and high whey proteinconcentrations. This study shows that it is possible to prepare heat-stable whey proteinerich emulsionsby using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins inorder to fully cover the fat droplet surface. These results will contribute to the development of heatstablewhey proteinerich emulsions.</p>
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