Gregory Ziegler

Professor of Food Science

Gregory Ziegler

Huck Affiliations

Links

Publication Tags

Starch Electrospinning Amylose Fibers Dispersions Nanofibers Complexation Molecules Ferulic Acid Antioxidants Menthol Spectroscopy Encapsulation Flavonoids Kinetics Ethiopia Temperature Chocolate Crystal Structure Molecular Weight Ergothioneine Fatty Acids Vibrational Spectra Pullulan Polyphenols

Most Recent Papers

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

Design aspects of vaginal applicators that influence acceptance among target users

Alyssa J. Bakke, Toral Zaveri, Molly J. Higgins, Gregory R. Ziegler, John E. Hayes, 2021, Scientific Reports

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

Electrospinning of Octenylsuccinylated Starch-Pullulan Nanofibers from Aqueous Dispersions

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

Assessment of midline lingual point-pressure somatosensation using von frey hair monofilaments

Nicole M. Etter, Scott P. Breen, Maya I.M. Alcala, Gregory R. Ziegler, John E. Hayes, 2020, Journal of Visualized Experiments

Flavor and mouthfeel of pseudo-cocoa liquor

Terianne Y. Hamada, Allison Brown, Helene Hopfer, Gregory R. Ziegler, 2020, Journal of Sensory Studies

Electrospinning of Octenylsuccinylated Starch-Pullulan Nanofibers from Aqueous Dispersions

Songnan Li, Lingyan Kong, Gregory R. Ziegler, 2020, Journal of the European Ceramic Society

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

Starch-menthol inclusion complex

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

Most-Cited Papers

Role of molecular entanglements in starch fiber formation by electrospinning

Lingyan Kong, Gregory Ray 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

Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

Ursula V. Lay Ma, John D. Floros, Gregory Ray Ziegler, 2011, Carbohydrate Polymers on p. 1869-1878

Quantitative relationship between electrospinning parameters and starch fiber diameter

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

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

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

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

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

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