Our group has been working functionalised cellulose nanofibrils which form gels in aqueous formulations. Previously we have used these fibrils to stabilise oil-in-water pickering emulsions, and SANS & rheology show that these emulsions are stabilized by added salt when anionic celullose fibrils are used but not when using cationic fibrils. Addition of soluble starch polymers creates a gel in the continuous aqueous phase which helps to prevent creaming in these suspensions. Addition of surfactant assists in lower energy emulsification. Therefore here we would like to determine the structural effect of adding salt and surfactants to these starch/cellulose emulsions by studying the structures at the droplet/water interface. Selective deuteration will enable us to highlight the cellulose walls, any penetration of the starch into the walls and the location of surfactant within them.