To answer these questions, we first measured fresh and diluted model emulsions in cryo-TEM (Fig. ). The fresh oil droplets show a smooth surface with LDLs (with a diameter of ~ 40 nm) and granules from egg yolk being visible (Fig. ). On the other hand, phospholipids originating from LDLs and phosvitins are not observable in this sample as they are both thinly dispersed at the interface upon emulsification and provide a contrast too low to successfully distinguish them at the interface. Upon oxidation, more aggregates and granules were observed at droplet interfaces (Fig. ). This finding indicates that proteins in the emulsions not only aggregate in the continuous water phase, as we showed in the previous work , but also at the oil-water droplet interface, as seen in Fig. . We note that droplets larger than 1 µm are present in the emulsions, but small droplets (< 500 nm) were passively selected for TEM imaging since these are less affected by flattening during plunge vitrification. For the oxidized samples, the emulsions were incubated at 40 °C for 2 days with 5 mM of AAPH. Cryo-TEM images in fresh and oxidized emulsions were acquired at magnifications of 6500× (i and ii) and 24000× (iii). A nominal defocus of -20 µm and -5 µm was applied for magnifications of 6500× and 24000×, respectively. Contrast and brightness were adjusted for better visibility.