Here, we build on our previous work and image the lipid oxidation of oil droplets in fluorescence microscopy at cryogenic temperatures. We first introduce a home-built cryo-upright fluorescence microscope (cryo-FM) for correlative imaging and test the setup with fluorescent beads. We then demonstrate fluorescence detection of an oxidation-sensitive dye, BODIPY 665/676, in egg yolk stabilized model emulsions at cryogenic temperature (77 K). In addition, we observe protein granules at the oil droplet interfaces of fresh and oxidized emulsions using cryo-TEM. Finally, we demonstrate correlative imaging of the model emulsion using both cryo-FM and cryo-TEM on the same sample region. Our work demonstrates the feasibility of using cryo-CLEM to unravel the role of colloidal interfacial structure in mediating lipid oxidation of food emulsions by correlating images from cryo-FM and cryo-TEM.