Gregory Ziegler

Professor of Food Science

Gregory Ziegler

Huck Affiliations


Publication Tags

Starch Amylose Fibers Electrospinning X Ray Diffraction Encapsulation Fiber Complexation Sucrose Milk Molecules Antioxidants Spectroscopy Flavonoids Dehydration Crystal Structure Temperature Crystallinity Methodology Chocolate Dispersions Sugars Crystals Ergothioneine Beta Carotene

Most Recent Publications

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 R. Ziegler, Josephine Wee, John Hayes, Helene Hopfer, 2022, Food Research International on p. 111573

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

Milk Chocolate

Gregory Ziegler, Stephen Beckett, 2021, on p. 511-516

Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk

Helene Hopfer, Alden Riak, Alden Riak, Robert F. Roberts, John E. Hayes, G Ziegler, Gregory R. Ziegler, J Hayes, 2021, Journal of Sensory Studies on p. Abstract 84289

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

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

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

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

Starch-menthol inclusion complex: Structure and release kinetics

Linfan Shi, Helene Hopfer, Gregory R. Ziegler, Lingyan Kong, 2019, Food Hydrocolloids on p. 105183

Erin E. Fleming, Gregory R. Ziegler, John E. Hayes, 2015, Food Quality and Preference on p. 41-49