2.6.1. Storage Stability of Pickering Emulsions

The stability against the creaming of the emulsions was analyzed via creaming index (CI). The method of Ahmed et al. [11] with slight modifications was used to assess the storage stability of Pickering emulsions. Fresh emulsions (15 mL) were kept in 25 mLantifreeze glass bottles, then stored at 4 ◦C for 14 days. And samples were withdrawn for analysis of emulsion properties at regular intervals. The results were calculated using the following equation:

$$\text{CH} \left( \% \right) = \frac{\text{H}\_{\text{c}}}{\text{H}\_{0}} \times 100 \tag{3}$$

where Hc represents the height of the serum phase, and H0 represents the total height of emulsion.
