Gregory Ziegler

Professor of Food Science

Gregory Ziegler

Huck Affiliations


Publication Tags

Starch Amylose Fibers Electrospinning Complexation Temperature Molecules Chocolate Encapsulation Ferulic Acid Menthol Flavonoids Kinetics Spectroscopy Antioxidants Ethiopia Methodology Dispersions Water Esters Color Crystals Polyphenols Fabrication Beta Carotene

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

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

Starch-menthol inclusion complex

Linfan Shi, Helene Hopfer, Gregory R. 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

Effect of guest structure on amylose-guest inclusion complexation

Lingyan Kong, Diana M. Perez-Santos, Gregory R. Ziegler, 2019, Food Hydrocolloids


Emmanuel Hatzakis, Eugene P. Mazzola, Rachel M. Shegog, Gregory R. Ziegler, Joshua D. Lambert, 2019, Food Chemistry on p. 15-22

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

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

Formation of starch-guest inclusion complexes in electrospun starch fibers

Lingyan Kong, Gregory R. Ziegler, 2014, Food Hydrocolloids on p. 211-219

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