Many food products such as mayonnaise, salad dressings, and cream cheese are oil-in-water (O/W) emulsions that are commonly stabilized with emulsifiers consisting of proteins and amphiphilic lipid surfactants . In O/W food emulsions, lipid oxidation is widely considered a key factor for food deterioration . The role of the emulsifiers at the interface is, however, poorly understood, even though lipid oxidation is thought to be initiated there . Specifically, it is currently unclear, what the exact role of proteins at the interface on lipid oxidation is .