Cold gelation of whey protein aggregates (WPA) is well known but fewer studies deal with their ability to adsorb at the oil/water interface to control the texture of oil-in-water emulsions. Recent works demonstrated that WPA were able to connect oil droplets and increased the emulsion viscosity. Based onthese results, we supposed that controlling the interfacial composition could be a way to control the droplet connections and the emulsion texture. We investigated the impact of various aqueous phases containing WPA and a mixture of non-heated whey proteins (79%) and caseins (21%) (NWP-cas) on the texture of 30% oil-in-water emulsions. Emulsions, homogenized at 100 bars, were realized with 4 NWP-cas/WPA ratios: 0.5, 1.2, 1.8 and 2.5. After production, interfacial composition was determined and emulsions were analyzed by visual observation, granulometry, microscopy and rheology. We showed that the emulsion texture is modulated by the NWP-cas/WPA ratio. Indeed, with a ratio of 0.5, the emulsionsgelled during homogenization (instantaneous gel) whereas liquid emulsions were obtained with the ratio2.5. At the intermediate ratios, the emulsions were liquid after homogenization but gelled during storage (differed gel). These results are directly linked to the competition between NWP, caseins and WPA to cover the oil/water interface. The lower the NWP-cas/WPA ratio, the higher is the WPA concentration at the interface and the higher is the kinetics of texturation. Microscopy evidenced interactions between proteins at the oil/water interface and proteins in the bulk. By adding thiol blocking agent, we demonstrated that disulfide bonds were formed during homogenization. By modulating the composition of the interface, theemulsion texture can be controlled and a large range of texture is obtained. In that way, instantaneous or differed gels were produced and offer industries new alternatives to food additive for controlling andimproving the texture of dairy products.