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 Fibers Electrospinning X Ray Diffraction Encapsulation Fiber Complexation Sucrose Milk Molecules Dehydration Spectroscopy Flavonoids Antioxidants Amylases Crystal Structure Temperature Crystallinity Methodology Chocolate Flavor Dispersions Sugars CrystalsMost Recent Publications
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
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
Polymorphic transitions of V-type amylose upon hydration and dehydration
Jiayue Guo, Gregory R. Ziegler, Lingyan Kong, 2022, Food Hydrocolloids
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
Milk Chocolate
Gregory Ziegler, Stephen Beckett, 2022, on p. 511-516
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
Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk
Alden Riak, Helene Hopfer, Alden Riak, Robert F. Roberts, John E. Hayes, G Ziegler, J Hayes, Gregory Ziegler, 2021, Journal of Sensory Studies on p. Abstract 84289
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
Most-Cited Papers
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
Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose
Lingyan Kong, Gregory R. Ziegler, 2014, Carbohydrate Polymers on p. 256-263
Quantitative relationship between electrospinning parameters and starch fiber diameter
Lingyan Kong, Gregory R. Ziegler, 2013, Carbohydrate Polymers on p. 1416-1422
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
Starch-menthol inclusion complex: Structure and release kinetics
Linfan Shi, Helene Hopfer, Gregory R. Ziegler, Lingyan Kong, 2019, Food Hydrocolloids on p. 105183
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
News Articles Featuring Gregory Ziegler
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