An example for other dispersions is shown here:

Article Dissipative Structures in Colloidal Systems

A comprehensive overview and introduction can be found here:

Chapter Conductive Polymers as Organic Nanometals

A complete theory describing the non-equlibrium thermodynamics of dispersions and emulsions is available as well:

Article Critical Shear Rate - the Instability Reason for the Creatio...

some more sources:

Chapter Dispersion as the Key to Processing Conductive Polymers

and this one:

Article Dispersion hypothesis and non-equilibrium thermodynamics: ke...

especially Fig 11

https://scholar.google.com/scholar?hl=en&as_sdt=0%2C26&q=mayonnaise+sem&btnG=

https://sciencesource.com/archive/Tinted-SEM-of-mayonnaise-SS2225754.html

Also WetSEM capsules could be useful for observation of non-frozen emulsions, but I do not know whether they were used for mayonnaise.

https://www.emsdiasum.com/microscopy/products/sem/wetsem.aspx

The photo in

http://www.ianhopkinson.org.uk/2010/05/understanding-mayonnaise/

(first attachment) is quite interesting and educating: it shows bright lines where droplets are closely contacting - such direct contacts are possible where the adsorbed layer of the emulsion medium (continuous matrix = water) has desorbed and the droplet can form a "pearl chain". Such chains are 3-dimensional, and this 3-dimensional structure is responsible for the extremely high viscosity, much higher than the viscosity of the mayonnaise components.

The second attachment shows some lines which I drew showing parts of these networks (as the microscope does not deliver 3D-photos, the chains are not necessarily continuous in the viewing plane). But we can already see the interconnection and branching of chains.

The 3rd attachment (taken from here: Chapter Dispersion as the Key to Processing Conductive Polymers

shows the flocculation process for a solid dispersion - but basically this is the same! The adsorbed layer desorbs at some point (at the critical concentration) and allows the particles to contact each other. The area (in fact: volume) where the particles are contacting is these solid dispersions is a void, analogous to the bright areas in the a. m. photo.

The 4th attachment is taken from the same reference and is a redrawing of a SEM picture taken from the real solid dispersion (surface created by breaking a sample under liquid nitrogen), the redrawing visualizing the flocculated structure of the "pearl chain".

Vladimir, thanks for your links, but all of them which I opened just show an abstract, and I would not like to pay so much money to see the full texts. I hope somebody in RG can show his / her own photos.

In the confocal microscopy picture are more "pearl chains" to be seen and more interconnections than I had shown above; here now I show a few more (and the more one is looking at the photo, the more you can discover)

for those who are not familiar with how dispersion or emulsion (both processes have the same characteristics) are proceeding, here is a link, and look on page 10:

Conference Paper Scientific and Technological Progress with Polyaniline and P...

and the attachment shows a screen shot of it.

and here is a complete nonequilibrium thermodynamical theory of dispersions which explains the formation of (frozen) dissipative structures:

Article Critical Shear Rate - the Instability Reason for the Creatio...

The theory is also applicable to emulsions.

I have submimtted a comment on K. Wynne's paper "The Mayonnaise Effect" to J. Phys. Chem.:

Preprint Comment to K. Wynne „The Mayonnaise Effect“ in J. Phys. Chem...

today, the comment has been accepted by JPC and will be published soon.