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Updated: Jul 16, 2026

Agarose Fluid Gels Formed by Shear Processing During Gelation for Suspended 3D Bioprinting
Published on: May 26, 2023
Fractal-type particle gel formed from gelatin + starch solution
Hassan Firoozmand1, Brent S Murray, Eric Dickinson
1Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom.
Abstract:
Using confocal microscopy and small-deformation rheology, we demonstrate the formation of stable thermoreversible gelatin-based gels with colloidal fractal-type microstructure. The opaque particle gels were made by cooling of transparent mixed aqueous solutions of gelatin (1-3 wt %) and starch (7 wt %) from 40 to 24 degrees C. The mechanism involves starch-induced gelatin self-association into phase-separated gelatin-rich microgel particles, followed by diffusion-limited cluster aggregation into a particle gel network.
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