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.
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.
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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