Characterising a biosurfactant extracted from fish low-value by-products
![](https://www.edinburghcomplexfluids.com/wp-content/uploads/fengyou-wan-L2E584RsxPY-unsplash-1024x683.jpg)
Case study – Surfteic
Towards a self-mixing salad dressing
![There is a table of food and a bottle of raki with two glasses.](https://www.edinburghcomplexfluids.com/wp-content/uploads/drink-6506597_1920-1024x683.jpg)
Towards a self-mixing salad dressing
![There is a table of food and a bottle of raki with two glasses.](https://www.edinburghcomplexfluids.com/wp-content/uploads/drink-6506597_1920-1024x683.jpg)
A collaboration between researchers from ECFP, the University of Edinburgh, Nottingham Trent University, and Loughborough University studying the behaviour of a popular alcoholic drink has led to new insights into the process of spontaneous emulsification. The work has implications for low-energy production of a whole range of emulsion products which currently must be mixed vigorously.
RSC Polymers in Liquid Formulations Revolution Launch Event
![](https://www.edinburghcomplexfluids.com/wp-content/uploads/nature-3289812_640.jpg)