Accepted Manuscript Title: The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions Authors: Marie Chevallier, Alain Riaublanc, Chantal Cauty, Pascaline Hamon, Florence Rousseau, Jonathan Thevenot, Christelle Lopez, Thomas Croguennec PII: S0927-7757(18)30980-4 DOI: https://doi.org/10.1016/j.colsurfa.2018.12.001 Reference: COLSUA 23040 To appear in: Colloids and Surfaces A: Physicochem. Eng. Aspects Received date: 6 September 2018 Revised date: 30 November 2018 Accepted date: 2 December 2018 Please cite this article as: Chevallier M, Riaublanc A, Cauty C, Hamon P, Rousseau F, Thevenot J, Lopez C, Croguennec T, The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions, Colloids and Surfaces A: Physicochemical and Engineering Aspects (2018), https://doi.org/10.1016/j.colsurfa.2018.12.001 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.