Gregory Ziegler

Professor of Food Science

Gregory Ziegler

Huck Affiliations

Links

Publication Tags

Starch Fibers Electrospinning Amylose Complexation Temperature Color Nanofibers Molecules Ethanol Ferulic Acid Water Methodology Menthol Spectroscopy Flavonoids Kinetics Antioxidants Ethiopia Chocolate Dispersions Esters Food Encapsulation Crystals

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

Assessment of Midline Lingual Point-Pressure Somatosensation Using Von Frey Hair Monofilaments.

Nicole Etter, S Breen, Alcala MIM, Gregory Ziegler, John Hayes, 2020, Journal of visualized experiments : JoVE

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

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

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 on p. 7437

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

Most-Cited Papers

Feeding the world today and tomorrow

John D. Floros, Rosetta Newsome, William Fisher, Gustavo V. Barbosa-Cánovas, Hongda Chen, C. Patrick Dunne, J. Bruce German, Richard L. Hall, Dennis R. Heldman, Mukund V. Karwe, Stephen J. Knabel, Theodore P. Labuza, Daryl B. Lund, Martina Newell-McGloughlin, James L. Robinson, Joseph G. Sebranek, Robert L. Shewfelt, William F. Tracy, Connie M. Weaver, Gregory R. Ziegler, 2010, Comprehensive Reviews in Food Science and Food Safety on p. 572-599

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 Ray 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

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