Kinetic stability is an important property on the development and application of emulsions as encapsulating and delivery systems. Consequently, there is considerable interest to understand the relationship between the emulsion composition and its physicochemical stability. Thus, the impact of interfacial coating composed by whey protein (WPI)-Tween 80 (T80) mixtures and the effect of lipid nature (sunflower oil-LCT or NEOBEE®1053-MCT) on the emulsion properties was investigated. The emulsions were produced using a rotor-stator for 3 min at 14,000 rpm, followed by homogenization at 50 MPa/5 MPa. The total amount of emulsifier was fixed at 1% (w/w). Initial interfacial tension was lower for systems with T80 than with WPI (1% w/w). WPI shows high molecular weight, which hinders its displacement through the continuous phase. LCT-systems took longer to reach equilibrium tension in comparison to MCT-systems. Double bonds in the fatty acid of LCT produces bend in the molecules, hindering mainly the anchorage of proteins. The interfacial layer was predominantly composed of T80, due to the competitive adsorption phenomenon. All emulsions exhibited Newtonian behavior and low viscosity, because of small droplets size and the low disperse phase volume fraction (Ø=0.1). As a consequence of the higher viscosity of LCT than MCT, the emulsions with LCT showed higher viscosity and droplet size (D32) than with MCT. The viscosity and D32 were both affected by the composition of interfacial layer. The backscattering values indicated the occurrence of destabilization by creaming, which were more intense to the LCT-systems with higher WPI concentration. However, it was not observed phases separation during 7 days of storage. The results indicate that T80 can be used in combination with WPI to produce emulsions with good stability and lower concentration of synthetic compounds. Lastly, the oily phase nature influenced the interaction with the emulsifiers and the emulsions features.