  Producing food-grade soft particles with controlled structure is of interest
to elucidate the structure-properties relationship in soft-particles
suspensions. The aim of this work is to evaluate the ability of two elaboration
processes to produce homogenous and spherical whey protein microgels with
adjustable diameters in the range 40-100 $\mu$m. Microgels are formed in two
steps: (1) emulsification of a whey protein aqueous solution in oil and (2)
gelation of the protein solution droplets. We compare a continuous
emulsification in a home-made microfluidic device, designed on purpose, with a
more simple emulsification by mixing. In addition, two gelation processes are
studied: a thermal gelation at 80{\textdegree}C and an acid gelation. Results
sshow that emulsification controls the size polydispersity (pdI<0.1 for
microfluidics) while gelation controls the microgels structure and assembly.
Acid gelation in the microfluidic device results in spherical, homogeneous
microgels which properties are controlled by the process parameters.
