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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

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.



Professor Jeyam Subbiah, University of Nebraska

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety

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