Currently, most of dairy emulsions at neutral pH contain thickening or gelling agent for improving their texture. However, manufacturers are more and more seeking for the substitution of these food additives by natural ingredients like proteins. During heat treatment of milk, whey proteins are denatured and can interact with casein micelles (Cas) to form Mixed Aggregates (MA). In dairy emulsions, MA are able to adsorb at the oil-water interface and texturize emulsions by connecting oil droplets1. In this way, MA could be an alternative to additives used in dairy emulsions. The casein micelles/whey proteins (Cas/WP) ratio is a key parameter for the production of MA. Asymmetrical Flow Field Flow Fractionation coupled with MALLS could be an interesting method to define the best Cas/WP ratio (80/20 or 20/80) to use. Moreover, this technique can be used to determine the stability of MA to calcium concentration change and pH variation.