摘要
胶体是一类非常重要的食品添加剂,其重要性与日俱增,很多食品感官品质和质量的提高都与胶体在其中的有效应用密切相关,因此胶体对食品工业技术的提高和快速发展起到了显著的推动作用。本文简单介绍了胶体的种类和重要功能特性,并综述了胶体在食品中的研究进展。
Hydrocolloids is one of the most important additives,which can be found in many foods.With the development of food industry,hydrocolloids become more and more important. The improved quality of many foods can be attributed to the effective function of hydrocolloids. Thus hydrocolloids play a key role in the rapid development of food industry. In this review,the classification and functional properties of hydrocolloids were introduced and the research advances of hydrocolloids in food were summarized in detail.
出处
《粮食与食品工业》
2016年第1期63-67,73,共6页
Cereal & Food Industry
关键词
胶体
食品
功能
研究进展
hydrocolloids
food
function
research advances
