【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。更多还原

【Abstract】 Food colloids generally refer to proteins, lipids, carbohydrates and multi-scale micro-nano structures formed by their self-assembly in foods. As the framework structure, food colloids carry out the texture, flavor, taste, stability,nutrition and health characteristics of food products, and are regarded as an indispensable part for maintaining food quality.This review is intended to summarize recent progress in research on food colloids from the perspectives of food colloidcomponent interactions, food colloids-based future food structure design, interaction of food colloids with intestinal cells,and metabolism and safety of food colloids. It is hoped that this review can provide an impetus for promoting the rapid development of this field into a frontier research direction.更多还原