Gregory Ziegler
Professor of Food Science
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0341 Erickson Food Science
University Park, PA - grz1@psu.edu
- 814-863-2960
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
Phase behavior determines morphology of amylose crystallized from aqueous solutions
Gregory Ziegler, John Creek, Cereal Chemistry on p. 11
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
Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granules
Kai Ma, Gregory Ziegler, John Hayes, 2024, Journal of Food Science on p. 1701-1710
Ethanol-mediated electrospinning of casein-only bead-free nanofibers
Sharma Deepika, Deepika Sharma, Gregory Ray Ziegler, Federico Harte, 2024, Food Hydrocolloids on p. 12
Microscopic assessment of the degradation of millet starch granules by endogenous and exogenous enzymes during mashing
Andrew Ledley, Gregory Ziegler, Ryan Elias, Darrell W. Cockburn, 2023, Carbohydrate Polymers 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
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
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
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
Aligned wet-electrospun starch fiber mats
Hui Wang, Lingyan Kong, Gregory R. Ziegler, 2019, Food Hydrocolloids on p. 113-117
News Articles Featuring Gregory Ziegler
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