“…This is the result of the competition between the internal elasticity of the polymeric network and the interfacial tension, which favors the anisotropic deformation of microgels adsorbed at the fluid interface [ 9 , 22 , 28 , 30 , 31 ], leading to an energetic landscape characterized by high values of the adsorption energy and strong inter-particle capillary interactions [ 32 , 33 , 34 , 35 , 36 , 37 ]. However, in addition to this, the region of the microgel immersed in the aqueous phase remains solvated and swollen at temperatures below the characteristic VPT, adopting the so-called “fried-egg” conformation [ 38 , 39 ]. A sketch of the conceivable conformational change of microgels upon their adsorption to a fluid interface is shown in Figure 1 a.…”