Gregory Ziegler

Professor of Food Science

Gregory Ziegler

Huck Affiliations

Links

Most Recent Publications

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

Fabrication and physicomechanical performance of casein-hydroxypropyl methylcellulose nanofibers

Deepika Sharma, Federico M. Harte, Gregory R. Ziegler, 2025, Journal of Colloid and Interface Science

In situ electrochemical impedance spectroscopy of non-BPA food contact coatings on electrolytic tinplate under retort conditions

Stiphany T. Tieu, Elzbieta Sikora, Ali Tuncay Ozyilmaz, Luke A. Wolfe, Helene Hopfer, Gregory Ray Ziegler, 2025, Journal of Food Engineering

The Effect of Maternal and Paternal Genotype on seed Lipid Content, Composition, and Thermal Traits in in Clone Cacao Crossings Sca6 x Pa150, in St. Augustine

Evelyn Kulesza, Helene Hopfer, Gregory R. Ziegler, Juan Calle-Bellido, Chelsea Roberts, Pathmanathan Umaharan, Siela N. Maximova, Mark J. Guiltinan, 2025, Tropical Plant Biology on p. 33

Phase Behavior Determines Morphology of Amylose Crystallized From Aqueous Solutions

Gregory Ziegler, John Creek, 2025, Cereal Chemistry on p. 386-396

Fabrication and physicomechanical performance of κ-carrageenan/casein nanofibers

Deepika Sharma, Gregory Ray Ziegler, Federico Harte, 2025, Food Hydrocolloids

Aligned electrospun starch-pullulan-protein fibers

Shravya Mukka, Gregory R. Ziegler, 2024, Food Hydrocolloids

Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment

Liyun Zhang, Binaifer Bedford, Joshua Warren, Gregory Ziegler, Girdhari Sharma, Allison L. Brown, Helene Hopfer, Lauren S. Jackson, 2024, J.MILK.FOOD TECHNOL. on p. 11

What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch

Kai Ma, Gregory Ziegler, Helene Hopfer, John Hayes, 2024, Foods on p. 13

Most-Cited Papers

Starch-menthol inclusion complex: Structure and release kinetics

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

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

Effect of guest structure on amylose-guest inclusion complexation

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

Check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) with astringent stimuli

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

Oral somatosensatory acuity is related to particle size perception in chocolate

Scott Breen, Nicole M. Etter, J Hayes, Gregory R. Ziegler, G Ziegler, John E. Hayes, 2019, Scientific Reports on p. 7437

Fabrication of starch - Nanocellulose composite fibers by electrospinning

Hui Wang, Lingyan Kong, Gregory R. Ziegler, 2019, Food Hydrocolloids on p. 90-98

Electrospinning of Octenylsuccinylated Starch-Pullulan Nanofibers from Aqueous Dispersions

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

In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract

Deepti Dabas, Ryan J. Elias, Gregory R. Ziegler, Joshua D. Lambert, 2019, International Journal of Food Science on p. 7

Electrospun nanofiber mats from aqueous starch-pullulan dispersions: Optimizing dispersion properties for electrospinning

Hui Wang, Gregory R. Ziegler, 2019, International Journal of Biological Macromolecules on p. 1168-1174

Polymorphic transitions of V-type amylose upon hydration and dehydration

Jiayue Guo, Gregory R. Ziegler, Lingyan Kong, 2022, Food Hydrocolloids

News Articles Featuring Gregory Ziegler

Jun 09, 2025

Edible and Biodegradable Packaging from Milk Protein and Plant Cellulose

Researchers at Pennsylvania State University have developed a new material using plant-based cellulose and milk protein. Their findings were published in the Journal of Colloid and Interface Science.

Full Article

Jun 06, 2025

Edible, biodegradable fibers made from milk protein, cellulose

Milk protein and cellulose derived from plants may be the next big thing in sustainability, thanks to a first-of-its-kind advancement made by researchers at Penn State.

Full Article

Jan 21, 2025

Scientists Just Created a Pasta So Tiny You Can't See It With the Naked Eye

Invisible to the naked eye, nanopasta is two hundred times thinner than the width of a human hair.

Full Article

Feb 22, 2024

Scientists slash sugar in chocolate with oat flour-based innovation

Scientists have formulated sugar-reduced chocolates by replacing up to 25% sucrose in chocolate with oat flour to reduce total sugar levels by 13.5%

Full Article

Feb 13, 2024

Chocolate made with oat flour just as delicious — with less sugar

Researchers from Penn State reveal that oat flour is key to making chocolate still taste good but with less added sugar

Full Article

Oct 16, 2023

Grants awarded to Penn State faculty for tropical ecosystems research in Belize

Three projects have been awarded seed grants as part of the Penn State-Belize Foundation for Research and Environmental Education Research and Education Initiative to develop agroforestry systems .

Full Article

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