Hydrophobisation of whey proteins, followed by erythritol addition into the hydrophobised proteindispersion, enables formation of water-in-water (W/W) emulsions of the proteins and alginate. In thisstudy, we investigated the interfacial and gel rheology of whey proteins as affected by hydrophobisation,heat denaturation and erythritol addition. Additionally, the gel rheology of the resultant W/W emulsionwas assessed. Hydrophobisation shortened the linear viscoelastic region and decreased the surfacestorage modulus (G0s), the flow stress and the flow strain of protein layer at the air-liquid interface.Erythritol addition into the hydrophobised protein caused a further reduction of G0s. In accordance withinterfacial rheology, protein hydrophobisation and erythritol addition decreased the dynamic moduli ofacid-induced protein gels. Frequency sweep tests indicated that the gelled emulsion had higher dynamicmoduli than all WPI gels. The higher firmness of the emulsion gel was ascribed, based on microstructuralimages, to micro-phase separation of alginate droplets.