Obviously, most beers are carbonated with carbon dioxide, while some stouts/porters are "carbonated" with nitrogen.
I was curious if there has been any notable experimentation with other gasses to "carbonate" beer. If nitrogen can introduce a "creamy" texture to a beer, I would think that other gasses would also be able to introduce their own characteristics on beer. If any of these experiments have done, what characteristics do these other gases impart?
I'm sure cost would be an issue for certain gasses that would prohibit its use in beer, but for purposes of this question, cost is irrelevant.
As an aside, what is the correct term to use, as opposed to "carbonate", for a question of this nature?