Effects of structure on hydrogel microbead function

Promovendus Pauline P (Pauline) van Leusden MSc
Promotor prof.dr. E (Erik) van der Linden LMC (Leonard) Sagis
Copromotor prof. dr M Postema
dr GJ den Hartog
Organisatie Wageningen University, Physics and Physical Chemistry of Foods

wo 4 juli 2018 13:30 tot 15:00

Locatie Aula, gebouwnummer 362
Generaal Foulkesweg 1
6703 BG Wageningen

Samenvatting (Engelstalig)

Hydrogel microbeads, which are small, spherical, gel particles, can be used to capture and protect sensitive components, such as medicine. The amount of protection the beads offer depends on how we make the beads. In this research we looked at variables such as type of building block, salt concentration and production method on the strength and breakdown rate of the beads and on the release rate of the components from the hydrogel microbeads. We have shown that the protection of hydrogel microbead is not decided by the individual factors we investigated. Instead it is decided by an complicated system in which the ingredients, production method and environment and purpose for which the beads are used, play varying but important roles.