Gregory Ziegler

Professor of Food Science

Gregory Ziegler

Publication Tags

Starch Fibers Amylose Electrospinning Methodology Temperature Water Complexation Antioxidants Pullulan Color Nanofibers Ethanol Molecules Chocolate Encapsulation Seeds Ferulic Acid Flavonoids Menthol Spectroscopy Kinetics Ethiopia Dispersions X Ray Diffraction

Most Recent Papers

Elucidating differences in phenolic profile between tef (Eragrostis tef) varieties using multivariate analyses

Anna Sliwinski, Helene Hopfer, Gregory R. Ziegler, 2020, Cereal Chemistry on p. 53-64

Oral somatosensatory acuity is related to particle size perception in chocolate

Scott P. Breen, Nicole Michele Etter, Gregory Ray Ziegler, John E. Hayes, 2019, Scientific reports

Effect of guest structure on amylose-guest inclusion complexation

Lingyan Kong, Diana M. Perez-Santos, Gregory Ray Ziegler, 2019, Food Hydrocolloids

Starch-menthol inclusion complex

Linfan Shi, Helene Hopfer, Gregory Ray Ziegler, Lingyan Kong, 2019, Food Hydrocolloids

Perseorangin

Emmanuel Hatzakis, Eugene P. Mazzola, Rachel M. Shegog, Gregory Ray Ziegler, Joshua D. Lambert, 2019, Food Chemistry on p. 15-22

Electrospun nanofiber mats from aqueous starch-pullulan dispersions

Hui Wang, Gregory R. Ziegler, 2019, International Journal of Biological Macromolecules on p. 1168-1174

Aligned wet-electrospun starch fiber mats

Hui Wang, Lingyan Kong, Gregory Ray Ziegler, 2019, Food Hydrocolloids on p. 113-117

Using sensory and consumer science in drug delivery system optimization

Alyssa J. Bakke, Toral Zaveri, Gregory Ray Ziegler, John E. Hayes, 2019, Food Quality and Preference on p. 293-302

In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract

Deepti Dabas, Ryan J. Elias, Gregory R. Ziegler, Joshua D. Lambert, 2019, International Journal of Food Science

Flavor and mouthfeel of pseudo-cocoa liquor

Terianne Y. Hamada, Allison Brown, Helene Hopfer, Gregory R. Ziegler, 2019, Journal of Sensory Studies

Most-Cited Papers

Fabrication of pure starch fibers by electrospinning

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

Antioxidant property of edible mushrooms collected from Ethiopia

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

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

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

Rejection thresholds in chocolate milk

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

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 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

Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking

Bangde Li, John E. Hayes, Gregory Ray Ziegler, 2014, Food Quality and Preference on p. 71-78

Rheological aspects in fabricating pullulan fibers by electro-wet-spinning

Lingyan Kong, Gregory R. Ziegler, 2014, Food Hydrocolloids on p. 220-226

Encapsulation and stabilization of β-carotene by amylose inclusion complexes

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

Check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) with astringent stimuli

Erin E. Fleming, Gregory Ray Ziegler, John E. Hayes, 2015, Food Quality and Preference on p. 41-49