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.
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.
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