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Industry Papers

As a leading manufacturer of texture analyzers Food Technology Corporation has a range of experience in the testing of texture in food and other products highlighted in our application case studies.  In addition food scientists use our TMS-Pro and other texture analyzer products in their academic studies.

This list references some examples of academic papers where the use FTC texture analyzers are cited, with links to where you can obtain the abstracts and full text of the articles.

We will be continuing to add new material to this section, so please visit on a regular basis. 

Note:  FTC cannot supply copies of the externally authored papers due to copyright law


The Benefits of Texture Analysis in Food Production, Food Production Daily, September 2015

Texture in Food Production, International Labmate, January 2014.


Force and torque testing for quality assurance across the cosmetics industry, Cosmetics Business, May 2017

Adhesives & Films

LI Bin, LIU Fei, LI Sheng-Le et al. (2011) Physical properties of blended film with whey protein isolate and casein phosphopeptide. Food Science, 2011, 32(3), 1-5. Click here for details


Fang Wang, Xiaoying Zhang, Jie Luo, Huiyuan Guo, Dteve S. Zeng & Fazheng Ren. (2011). Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese. Journal of Food Science, 76 (3), E248–E253, April 2011. Click here for details

Meats and Fish

Eastridge J. S. & Bowker B. C. (2011). Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks. Journal of Food Science, 76 (2), S156–S162, March 2011. Click here for details

CHEN Jie, NI Xue-Wen, JIANG Fa-Tang. Separate Effects of Konjac Glucomannan and Konjac Superabsorbent Polymer on Physical Properties of Recombinant Poultry Hams [J]. FOOD SCIENCE, 2010, 31(13): 36-39. Click here for details

Medical and Pharmaceutical

Chao Zhou, Daichao Cui, Yuan Zhang, Huiyan Yuan & Tianyuan. (2011). Preparation and characterization of ketoprofen-loaded microspheres for embolization. Journal of Materials Science: Materials in Medicine, 22, Online, 2011. Click here for details

Trusted by customers across the world

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.



Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt