Projects per year
Personal profile
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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Dive into the research topics where Gregory Ray Ziegler is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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INTERACTION OF FOOD CONSTITUENTS WITH NOVEL METAL CAN COATINGS
National Institute of Food and Agriculture
1/1/21 → 12/31/23
Project: Research project
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ELECTROSPINNING OF REINFORCED AND FUNCTIONALIZED STARCH FIBERS
National Institute of Food and Agriculture
2/1/15 → 1/31/19
Project: Research project
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Designing optimal microbicide delivery integrating rheology and acceptability
National Institute of Allergy and Infectious Diseases
5/20/11 → 5/14/13
Project: Research project
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Microscopic assessment of the degradation of millet starch granules by endogenous and exogenous enzymes during mashing
Ledley, A. J., Ziegler, G. R., Elias, R. J. & Cockburn, D. W., Aug 15 2023, In: Carbohydrate Polymers. 314, 120935.Research output: Contribution to journal › Article › peer-review
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The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor
Brown, A. L., Warren, E. R., Ingraham, B. W., Ziegler, G. R. & Hopfer, H., 2023, (Accepted/In press) In: Journal of Sensory Studies.Research output: Contribution to journal › Article › peer-review
Open Access -
Polymorphic transitions of V-type amylose upon hydration and dehydration
Guo, J., Ziegler, G. R. & Kong, L., Apr 2022, In: Food Hydrocolloids. 125, 107372.Research output: Contribution to journal › Article › peer-review
Open Access11 Scopus citations -
Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes
Goza, J. L., Ziegler, G. R., Wee, J., Hayes, J. E. & Hopfer, H., Aug 2022, In: Food Research International. 158, 111573.Research output: Contribution to journal › Article › peer-review
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Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk
Hopfer, H., Riak, A. C., Roberts, R. F., Hayes, J. E. & Ziegler, G. R., Oct 2022, In: Journal of Sensory Studies. 37, 5, e12770.Research output: Contribution to journal › Article › peer-review
Open Access3 Scopus citations