The stability of heat-treated and/or acidified, partly-crystalline-fat-based, whey-protein-stabilized oil-in-water (o/w) emulsions against partial coalescence was investigated during chilled storage (at 5 degrees C) and repeated temperature cycling (three times between 5 and 25 degrees C). Experiments focused on the evolution of firmness and droplet size (using pulsed field gradient NMR and scanning electron microscopy). Besides the effects of denaturation and/or acidification, the influence of the droplet size of the dispersed phase on emulsion stability was investigated also. It was found that heat treatment or acidification before emulsification led to unstable emulsions during temperature cycling, whereas heat treatment after acidification resulted in stable emulsions.