对水溶性的蛋白质来说，它的水溶液是亲水性胶体。
To water-soluble protein, its aqueous solution is hydrophilic colloid.
本文综述了目前几种常用的亲水性胶体的凝胶特性，研究了影响胶体凝胶的因素及其在食品工业中的应用。
The gel property and effect conditions of hydrocolloids were reported in this paper. The applications of some hydrocolloids as food additive were reported in the end.
各种亲水性胶体和变性淀粉正在被广泛的应用于这一领域，用于改善食品配料的分散性，抗吸潮性和速溶性。
Many kinds of hydrocolloids and modify starch are applicated in this field, it is aim to improve the ability of instant disperse, resistant to moisture etc.
随着亲水性羧酸基团含量的增多，凝胶体系的强度和结构的稳定性提高，对外界的刺激响应逐渐减弱。
With increasing the content of hydrophilic carboxylic group, the strength and stability of gels increase, while the stimuli-responsive capability of gels decreases.
上胶：在柯式印版上涂上一层阿拉伯胶或类似的胶体以防止氧化或沾染油脂。它并增强非印纹部份的亲水性。
Gum up: to apply gum Arabic or similar solution to a lithographic surface to protect it from oxidation and grease. It also increases the hydrophilic property of the non-image areas.
上胶：在柯式印版上涂上一层阿拉伯胶或类似的胶体以防止氧化或沾染油脂。它并增强非印纹部份的亲水性。
Gum up: to apply gum Arabic or similar solution to a lithographic surface to protect it from oxidation and grease. It also increases the hydrophilic property of the non-image areas.
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