Gregory Ziegler

Professor of Food Science

Gregory Ziegler

Huck Affiliations

Links

Publication Tags

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Starch Amylose Fibers X Ray Diffraction Electrospinning Encapsulation Complexation Sucrose Milk Molecules Dehydration Flavonoids Fiber Spectroscopy Antioxidants Amylases Crystal Structure Temperature Crystallinity Methodology Chocolate Flavor Sugars Crystals Fabrication

Most Recent Publications

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

Ethanol-mediated electrospinning of casein-only bead-free nanofibers

Deepika Sharma, Gregory Ray Ziegler, Federico M. Harte, 2024, Food Hydrocolloids

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

Allison L. Brown, Ezekiel R. Warren, Bradley W. Ingraham, Gregory R. Ziegler, Helene Hopfer, 2023, Journal of Sensory Studies

Polymorphic transitions of V-type amylose upon hydration and dehydration

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

Milk Chocolate

Gregory Ziegler, Stephen Beckett, 2022, on p. 511-516

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

The effect of high-pressure jet processing on cocoa stability in chocolate milk

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

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

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

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

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

Starch-menthol inclusion complex: Structure and release kinetics

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

Formation of starch-guest inclusion complexes in electrospun starch fibers

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

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