Gregory Ziegler

Professor of Food Science

Gregory Ziegler

Huck Affiliations

Links

Publication Tags

Starch Amylose Fibers Electrospinning Fiber Encapsulation X Ray Diffraction Sucrose Milk Chocolate Molecules Flavonoids Spectroscopy Antioxidants Dehydration Dispersions Flavor Crystallinity Purity Crystals Temperature Molecular Structure Ethiopia Vibrational Spectra Limonene

Most Recent Publications

Effect of added purple-fleshed sweet potato and cassava flour on the quality of wheat-based biscuits

Papa Akonor, Ruth Pobee, Evelyn Buckman, Gregory Ziegler, Nigerian Food Journal on p. 106-115

Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy

Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73

Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes

Jennifer L. Goza, Gregory R. Ziegler, Josephine Wee, John E. Hayes, Helene Hopfer, 2022, Food Research International

Polymorphic transitions of V-type amylose upon hydration and dehydration

Jiayue Guo, Gregory R. Ziegler, Lingyan Kong, 2022, Food Hydrocolloids

Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk

Helene Hopfer, Alden C. Riak, Robert F. Roberts, John E. Hayes, Gregory Ray Ziegler, 2022, Journal of Sensory Studies

Milk Chocolate

Gregory Ziegler, Stephen Beckett, 2021, on p. 511-516

Crystal and molecular structure of V-amylose complexed with ibuprofen

Cong Anh Khanh Le, Yu Ogawa, Frédéric Dubreuil, Florent Grimaud, Karim Mazeau, Gregory R. Ziegler, Shivalika Tanwar, Yoshiharu Nishiyama, Gabrielle Potocki-Veronese, Luc Choisnard, Denis Wouessidjewe, Jean Luc Putaux, 2021, Carbohydrate Polymers

Design aspects of vaginal applicators that influence acceptance among target users

Alyssa Bakke, Toral Zaveri, Molly Higgins, Gregory Ziegler, John E. Hayes, 2021, Scientific Reports on p. 1-11

Electrospinning of Octenylsuccinylated Starch-Pullulan Nanofibers from Aqueous Dispersions

Songnan Li, Lingyan Kong, Gregory R. Ziegler, 2021, Carbohydrate Polymers

Effect of Roasting and Alkalization on the Chemical Composition and In Vitro Anti-Inflammatory Effects of Cocoa

J Lambert, Talia Seymore, Qiaoqiao Dai, Gregory Ziegler, 2020, Current Developments in Nutrition on p. 421 (1 page)

Most-Cited Papers

Role of molecular entanglements in starch fiber formation by electrospinning

Lingyan Kong, Gregory R. Ziegler, 2012, Biomacromolecules on p. 2247-2253

Fabrication of pure starch fibers by electrospinning

Lingyan Kong, Gregory R. Ziegler, 2014, Food Hydrocolloids on p. 20-25

Avocado (Persea americana) seed as a source of bioactive phytochemicals

Deepti Dabas, Rachel M. Shegog, Gregory R. Ziegler, Joshua D. Lambert, 2013, Current Pharmaceutical Design on p. 6133-6140

Antioxidant property of edible mushrooms collected from Ethiopia

Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler, 2014, Food Chemistry on p. 30-36

Quantitative relationship between electrospinning parameters and starch fiber diameter

Lingyan Kong, Gregory R. Ziegler, 2013, Carbohydrate Polymers on p. 1416-1422

Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose

Lingyan Kong, Gregory R. Ziegler, 2014, Carbohydrate Polymers on p. 256-263

Encapsulation and stabilization of β-carotene by amylose inclusion complexes

Lingyan Kong, Rajesh Bhosale, Gregory R. Ziegler, 2018, Food Research International on p. 446-452

Characterization of starch polymorphic structures using vibrational sum frequency generation spectroscopy

Lingyan Kong, Christopher Lee, Seong Kim, Gregory Ray Ziegler, 2014, Journal of Physical Chemistry B Materials on p. 1775-1783

Formation of starch-guest inclusion complexes in electrospun starch fibers

Lingyan Kong, Gregory R. Ziegler, 2014, Food Hydrocolloids on p. 211-219

Rejection thresholds in chocolate milk

Meriel L. Harwood, Gregory R. Ziegler, John E. Hayes, 2012, Food Quality and Preference on p. 128-133