Existing methods to assess interfacial structure such as droplet tensiometry or atomic force microscopy (AFM) cannot be directly applied in the soft matter environment of food emulsions or are not yet adapted for quantitative assessments . This lack of suitable tools hampers the rational design of formulations and processing routes. In this study, we will introduce an approach based on fluorescence imaging to quantitatively assess both composition and spatial distribution of proteins at the droplet interface of mayonnaise model emulsions, in which egg yolk is the main source of emulsifiers. Egg yolk represents a complex system of functional ingredients that can be separated into plasma (78%) and granules (22% of dry yolk matter) . The plasma comprises 85% low-density lipoprotein (LDL) particles and 15% livetin. The granules consist of 70% high-density lipoprotein (HDL) particles, 12% LDL, 16% phosvitin, and 2% ash . Both LDL and HDL particles contain apoproteins and phospholipids, with the latter being primarily present as phosphatidylcholine (PC). Together with apoproteins and the phospholipids, phosvitin adsorbs at the oil/water interface, where it has been associated with pro-oxidant activity . Phosvitin is a highly phosphorylated protein consisting of phosphoserine clusters capable of binding ferric ions. When released, these ferric ions can engage in redox cycling and thus catalyze lipid oxidation, which induces a loss of sensory and nutritional quality . The most abundant apoprotein in egg yolk is apolipoprotein B (ApoB) . ApoB shows stronger interfacial adsorption compared to phosvitin due to its flexible structure and higher surface hydrophobicity . It has been demonstrated that both oxidation of lipoprotein particles in the continuous phase and lipid oxidation in the droplet phase can induce oxidation of apoB at the interface. Multiscale microscopic imaging techniques have provided insights into localizing the chemical events at play in lipid oxidation in mayonnaise . Yet, the interplay between interfacial composition, structure, and physical and chemical stability remains to be established experimentally.