The effect of temperature (25, 40, and 60 degrees C) on food nano-emulsification using low-energy method in water/Tweens (R)/vegetable oil systems was studied. Increasing temperature resulted in a disappearance of solid Tween60 existing at 25 degrees C and phase transformations in Tween40, 60, and 80 systems; lamellar phase (L-a) transformed to hexagonal (H-1) or sponge (L-3) phase, H-1 to L-3, L-3 to coexisting surfactant and oil (S + O) phase or micellar (W-m) phase, and cubic phase (I-1) to W-m phase. Phase behavior along the preparation process resulted in differences in droplet size and homogeneity of prepared emulsions. The L-3 structure promotes the formation of small droplet sized emulsions with low polydispersity, while H-1 and I-1 structures lead to the formation of highly polydisperse and/or big droplet sizes. The low-energy method prepared emulsions exhibited high stability over storage. Careful consideration of phase behaviors may lead to the production of tailor-made emulsions for specific industrial uses. (C) 2016 Elsevier Ltd. All rights reserved.