In our previous work, we showed increased protein aggregation upon oxidation in the continuous phase separated from whole emulsions . Specifically, we observed oxidation of low-density lipoproteins (LDLs), which is the main ingredient of egg yolk, by confocal microscopy at µm-scale and cryo-TEM at nm-scale. Here, we want to test, (1), whether proteins at the interface also aggregate upon oxidation and, (2), whether this protein aggregation at the O/W interface is related to lipid oxidation within droplets or follows an independent mechanism.