Gregory R. Ziegler

Structural features of non-granular spherulitic maize starch.

Spherulitic crystallization in starch as a model for starch granule initiation.

Reduced TCOF1 mRNA level in a rhesus macaque with Treacher Collins-like syndrome: further evidence for haploinsufficiency of treacle as the cause of disease.

Amylose crystallization from concentrated aqueous solution.

A colored avocado seed extract as a potential natural colorant.

Role of molecular entanglements in starch fiber formation by electrospinning.

Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.

Rejection thresholds in solid chocolate-flavored compound coating.

Patents on fiber spinning from starches.

Shape of vaginal suppositories affects willingness-to-try and preference.

User preferences in a carrageenan-based vaginal drug delivery system.

Quantitative relationship between electrospinning parameters and starch fiber diameter.

Avocado (Persea americana) seed as a source of bioactive phytochemicals.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

Tolerance for high flavanol cocoa powder in semisweet chocolate.

Characterization of starch polymorphic structures using vibrational sum frequency generation spectroscopy.

Antioxidant property of edible mushrooms collected from Ethiopia.

Release of tenofovir from carrageenan-based vaginal suppositories.

Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage.

Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose.

Just-About-Right and ideal scaling provide similar insights into the influence of sensory attributes on liking.