食品胶体研究进展与未来趋势：组分互作、未来食品结构设计及胶体营养学视角

摘要/Abstract

摘要： 食品胶体一般指食品中的蛋白质、脂质、碳水化合物及其自组装所形成的多尺度微纳米构造。食品胶体作为食品结构的骨架基础，承载着食品的质构、风味、口感、稳定性、营养及健康特性，是维持食品品质不可或缺的重要组成部分。本文将从食品胶体与食品组分互作、食品胶体与未来食品结构设计、食品胶体与细胞互作（胶体营养学）、食品胶体的体内代谢与安全性等方面，总结近年来食品胶体相关最新研究进展，展望食品胶体未来发展趋势，以期促进该领域朝前沿方向的快速发展。

关键词: 食品胶体, 未来食品, 人造肉, 减盐, 胶体营养学

Abstract: Food colloids generally refer to the proteins, lipids, carbohydrates and multi-scale micro-nano structures formed by their self-assembly in food. As the framework structures, food colloids carry out the texture, flavor, taste, stability, nutrition and health characteristics of food products, and are regarded as an indispensable part of maintaining food quality. This study was proposed to summarize the latest food colloids related research progress in recent years from the perspectives of component interactions, food colloids-based future food structure design, interaction of food colloids with intestinal cells, and metabolism and safety of food colloids, with an objective of promoting the rapid development of this field to a frontier research direction in near future. Keywords: food colloids, interactions, future food, cellular uptake, metabolism and safety

Key words: food colloids, future food, artificial meat, salt reduction, colloidal nutrition science

中图分类号:

TS201.7

方亚鹏赵一果孙翠霞厉晓杨鲁伟. 食品胶体研究进展与未来趋势：组分互作、未来食品结构设计及胶体营养学视角[J]. , 0, (): 0-0.

yapeng yappingfang Yiguo Zhao. Research progress and future trends of food colloids: From the component interaction, future food structure design and colloidal nutrition perspectives[J]. , 0, (): 0-0.

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