Structuring with anisotropic colloids

Structure is an important factor in food. One of the ways to provide structure to foods is by using bubbles and foams. However, they need to be stabilized. One way of doing this is by covering them with microscopic rods. These rods self-assemble at the surface, yielding a stable bubble. The goal of this work is to gain a better understanding into how this self-assembly works using analytical calculations, experiments and simulations.