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
Starch Electrospinning Fibers Amylose Dispersions Nanofibers Chocolate Fiber Molecules Ferulic Acid Flavonoids Spectroscopy Antioxidants Encapsulation Ethiopia Complexation Purity Cyclodextrins Pullulan Esters Temperature Crystal Structure Molecular Weight Polyphenols Beta CaroteneMost Recent Papers
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
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
Flavor and mouthfeel of pseudo-cocoa liquor
Terianne Y. Hamada, Allison Brown, Helene Hopfer, Gregory R. Ziegler, 2020, Journal of Sensory Studies
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
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
Electrospinning of Octenylsuccinylated Starch-Pullulan Nanofibers from Aqueous Dispersions
Songnan Li, Lingyan Kong, Gregory R. Ziegler, 2020, Journal of the European Ceramic Society
Oral somatosensatory acuity is related to particle size perception in chocolate
Scott P. Breen, Nicole M. Etter, Gregory R. Ziegler, John E. Hayes, 2019, Scientific Reports on p. 7437
Most-Cited Papers
Role of molecular entanglements in starch fiber formation by electrospinning
Lingyan Kong, Gregory R. 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
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
Quantitative relationship between electrospinning parameters and starch fiber diameter
Lingyan Kong, Gregory R. Ziegler, 2013, Carbohydrate Polymers on p. 1416-1422
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 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
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