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.
研究了不同亲水性胶体和盐类对果汁牛奶的稳定作用。
The stability of different hydrocolloids and salts on fruit juice milk were studied.
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.
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