食品的不同典型质构特征 • Liquids—Viscosity • Gels—Elasticity • Fibrous Foods—Muscle mass behavior • Agglomerates of turgid cells—Whole cell properties • Unctuous food—Fatty substances • Friable Structures— Crispiness • Glassy Foods— Graininess • Agglomerates of gas￾filled vesicles—Foams and Sponges • Combinations of the preceding structures— no one structural element predominating食品的不同典型质构特征 • Liquids—Viscosity • Gels—Elasticity • Fibrous Foods—Muscle mass behavior • Agglomerates of turgid cells—Whole cell properties • Unctuous food—Fatty substances • Friable Structures— Crispiness • Glassy Foods— Graininess • Agglomerates of gas￾filled vesicles—Foams and Sponges • Combinations of the preceding structures— no one structural element predominating