. 2015 Mar 20;20(3):5165–5183. doi: 10.3390/molecules20035165

Table 3.

DLS results of PPI, SSPS, and complex emulsions before and after long-term storage in pH 6 with 0.2 M NaCl at 4 °C.

Sample		SDS Concentration after Dilution (%) ^a	D_h (nm)	PDI
SSPS	fresh	0	724 ± 12	0.62 ± 0.08
	after 2 weeks	0	752 ± 23	1.0
	after 2 weeks	0.3	699 ± 17	0.27 ± 0.09
PPI1	cannot produce homogeneous emulsion
PPI2	fresh	0	1094 ± 21	0.26 ± 0.05
	after 1 weeks	0	9025 ± 1008	1.0
	after 1 weeks	0.3	798 ± 17	0.77 ± 0.04
PPI3	fresh	0	1138 ± 15	0.13 ± 0.05
	after 2 weeks	0	8774 ± 198	1.0
	after 2 weeks	0.3	736 ± 28	0.81 ± 0.02
PPI4	cannot produce homogeneous emulsion
Complex1	fresh	0	319 ± 8	0.27 ± 0.09
	after12 months	0	426 ± 26	0.14 ± 0.10
	after12 months	0.3	371 ± 20	0.16 ± 0.03
Complex2	fresh	0	283 ± 7	0.16 ± 0.05
	after 14 months	0	331 ± 24	0.12 ± 0.02
	after 14 months	0.3	312 ± 12	0.16 ± 0.02
Complex3	fresh	0	325 ± 6	0.23 ± 0.06
	after 12 months	0	421 ± 28	0.25 ± 0.10
	after 12 months	0.3	388 ± 2	0.24 ± 0.13
Complex3 (unheated)	fresh	0	740 ± 70	0.74 ± 0.26
	after 12 months	0	3374 ± 245	1.0
	after 12 months	0.3	404 ± 50	0.60 ± 0.17
Complex4	fresh	0	328 ± 27	0.20 ± 0.03
	after 11 months	0	482 ± 178	0.31 ± 0.14
	after 11 months	0.3	404 ± 118	0.22 ± 0.09

^a The DLS samples were prepared by diluting 5 μL of the creaming layer with 3 mL of solution containing the same pH and NaCl concentration as well as 0 or 0.3% SDS.