中文摘要：

基于健康食品加工制造过程中淀粉、蛋白质和油脂等重要组分微观结构、宏观特性与加工因素之间所蕴含的学术关系,凝练出涉及组分相态、聚集态、分子链结构等微观结构因素变化与宏观性质关联的4个关键基础科学问题;在对该前沿领域国内外研究进展综合阐述的基础上,指出了未来研究的主攻方向;这些基础科学问题的解决将为实现健康食品功能化理性设计与制造提供重要的理论支撑.

英文摘要：

Based on the academic connotation of the processing factors in the health food production and the micro- structure, macroscopic properties of such important food components as starches, proteins, oil, etc. , this paper summarizes four key essential scientific problems on the relationships among the microstructure changes of phase state, aggregation and molecular chain structure and the macroscopic properties of the health food. Then, the re- search progress in this frontier of food science both at home and abroad is comprehensively reviewed, and the future research development trends are pointed out. The solution to these essential scientific problems provides important theoretical support for the functional rational design ant] rnanllf~at;;rP of th,~ h,~,lth t：..A