The current project aims to 1) elucidate how bile salts (BS) structure influences their interfacial behaviour and role during lipolysis; 2) to study the potential ability of specific food emulsifiers to inhibit BS adsorption, and thus lipase adsorption, at the lipid/water interface. Small-angle neutron scattering beam time is requested here to investigate BS self-assembly in the bulk and to characterise the structure of emulsion droplet interfaces stabilised by food emulsifiers, after interaction with BS and lipase/co-lipase. Two structurally different BS showing contrasting interfacial behaviours have been selected in this work. Three methylcelluloses are chosen as emulsifiers due to their demonstrated cholesterol-lowering capacity. BS adsorption at droplets interfaces will be studied and equilibrium structures after interaction with lipase measured, as a function of BS type and amount.