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Abstract：
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What\'s more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.
摘要：
本文旨在概述包括水胶体和油凝胶在内的不同凝胶对乳制品技术功能变化的影响。水解胶体被广泛添加到乳制品中作为稳定剂，乳化剂,和胶凝剂来增强它们的质地，或改善感官性能以满足消费者需求；以及新开发的油凝胶，尽管在乳制品中讨论较少，本文列举了其在不同乳制品中的应用。详细解释了不同亲水胶体的性质，同时,一些常见的水解胶体，如果胶，海藻酸钠,主要讨论了角叉菜胶以及凝胶与蛋白质之间的相互作用对乳制品技术功能特性的影响。更重要的是，简要概述了油凝胶的组成及其对乳制品的影响。关键问题已经揭示，同时使用水胶体和油凝胶具有巨大的潜力，可以有效提高乳制品的质量。
