Gregory Ziegler
Professor of Food Science
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0341 Erickson Food Science
University Park, PA - grz1@psu.edu
- 814-863-2960
Publication Tags
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Starch Amylose Temperature Complexation X Ray Diffraction Encapsulation Fibers Molecules Amylases Flavonoids Spectroscopy Antioxidants Dehydration Water Crystallinity Methodology Crystals Crystalline Materials Milk Electrospinning Food Sucrose Chewing Gum Fiber EthiopiaMost 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
Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granules
Kai Ma, Gregory Ziegler, John Hayes, 2024, Journal of Food Science on p. 1701-1710
Ethanol-mediated electrospinning of casein-only bead-free nanofibers
Sharma Deepika, Deepika Sharma, Gregory Ray Ziegler, Federico Harte, 2024, Food Hydrocolloids on p. 12
Microscopic assessment of the degradation of millet starch granules by endogenous and exogenous enzymes during mashing
Andrew Ledley, Gregory Ziegler, Ryan Elias, Darrell W. Cockburn, 2023, Carbohydrate Polymers on p. 13
The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor
Allison Brown, Ezekiel Warren, Bradley Ingraham, Gregory Ziegler, Helene Hopfer, 2023, Journal of Sensory Studies on p. 13
Polymorphic transitions of V-type amylose upon hydration and dehydration
Jiayue Guo, Gregory R. Ziegler, Lingyan Kong, 2022, Food Hydrocolloids
Milk Chocolate
Gregory Ziegler, Stephen Beckett, 2022, on p. 511-516
Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes
Jennifer Goza, Gregory Ziegler, Josephine Wee, John Hayes, Helene Hopfer, 2022, Food Research International on p. 111573
The effect of high-pressure jet processing on cocoa stability in chocolate milk
R Roberts, Michele Tran, J Coupland, Grace Voronin, Grace Lewis-Voronin, R. F. Roberts, Michelle Tran, Grace Lewis-Voronin, J. N. Coupland, G. R. Ziegler, F. M. Harte, 2021, Journal of Dairy Science on p. 11432-11441
Most-Cited Papers
Fabrication of pure starch fibers by electrospinning
Lingyan Kong, Gregory R. Ziegler, 2014, Food Hydrocolloids on p. 20-25
Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose
Lingyan Kong, Gregory R. Ziegler, 2014, Carbohydrate Polymers on p. 256-263
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
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
Starch-menthol inclusion complex: Structure and release kinetics
Linfan Shi, Helene Hopfer, Gregory R. Ziegler, Lingyan Kong, 2019, Food Hydrocolloids on p. 105183
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
Formation of starch-guest inclusion complexes in electrospun starch fibers
Lingyan Kong, Gregory R. Ziegler, 2014, Food Hydrocolloids on p. 211-219
Check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) with astringent stimuli
Erin E. Fleming, Gregory R. Ziegler, John E. Hayes, 2015, Food Quality and Preference on p. 41-49
Oral somatosensatory acuity is related to particle size perception in chocolate
Scott Breen, Nicole M. Etter, J Hayes, Gregory R. Ziegler, G Ziegler, John E. Hayes, 2019, Scientific Reports on p. 7437
Effect of guest structure on amylose-guest inclusion complexation
Lingyan Kong, Diana M. Perez-Santos, Gregory R. Ziegler, 2019, Food Hydrocolloids
News Articles Featuring Gregory Ziegler
Feb 22, 2024
Scientists slash sugar in chocolate with oat flour-based innovation
Scientists have formulated sugar-reduced chocolates by replacing up to 25% sucrose in chocolate with oat flour to reduce total sugar levels by 13.5%
Full Article
Feb 13, 2024
Chocolate made with oat flour just as delicious — with less sugar
Researchers from Penn State reveal that oat flour is key to making chocolate still taste good but with less added sugar
Full Article
Feb 12, 2024
Chocolate with less sugar still tastes great with a secret ingredient
For chocolate lovers seeking to indulge in their favorite treat with less guilt, a recent study discovered that oat flour can be used to create delicious chocolate with 25% less added sugar, without compromising on taste or texture
Full Article
Oct 16, 2023
Grants awarded to Penn State faculty for tropical ecosystems research in Belize
Three projects have been awarded seed grants as part of the Penn State-Belize Foundation for Research and Environmental Education Research and Education Initiative to develop agroforestry systems .
Full Article
Mar 29, 2019
Penn State food science professors upcycle the avocado seed as a food colorant
Avocados, the latest green berry craze containing over 20 vitamins and minerals in their flesh, have been found to contain vibrant orange food colorant capabilities within the compounds of their seeds.
Full Article