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Gregory R Ziegler
Gregory R Ziegler
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The gelation of proteins
GR Ziegler, EA Foegeding
Advances in food and nutrition research 34, 203-298, 1990
5491990
Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review
JD Floros, R Newsome, W Fisher, GV Barbosa‐Cánovas, H Chen, ...
Comprehensive Reviews in Food Science and Food Safety 9 (5), 572-599, 2010
4762010
Functionality of muscle constituents in the processing of comminuted meat products
JC Acton, GR Ziegler, DL Burge Jr, GW Froning
CRC Critical Reviews in Food Science and Nutrition 18 (2), 99-121, 1983
3181983
Rheological properties of nonfat yogurt stabilized using Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems
SJ Hess, RF Roberts, GR Ziegler
Journal of Dairy Science 80 (2), 252-263, 1997
2731997
Role of molecular entanglements in starch fiber formation by electrospinning
L Kong, GR Ziegler
Biomacromolecules 13 (8), 2247-2253, 2012
2322012
Optimization of Exopolysaccharide Production byLactobacillus delbrueckii subsp. bulgaricusRR Grown in a Semidefined Medium
SA Kimmel, RF Roberts, GR Ziegler
Applied and Environmental Microbiology 64 (2), 659-664, 1998
2261998
Fabrication of pure starch fibers by electrospinning
L Kong, GR Ziegler
Food Hydrocolloids 36, 20-25, 2014
2102014
Antioxidant property of edible mushrooms collected from Ethiopia
AZ Woldegiorgis, D Abate, GD Haki, GR Ziegler
Food chemistry 157, 30-36, 2014
1932014
Texture and structure of gelatin/pectin-based gummy confections
LL DeMars, GR Ziegler
Food hydrocolloids 15 (4-6), 643-653, 2001
1852001
Mechanisms of gel formation by proteins of muscle tissue.
GR Ziegler, JC Acton
Food Technology 38, 1984
1831984
Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds
UVL Ma, JD Floros, GR Ziegler
Carbohydrate Polymers 83 (4), 1869-1878, 2011
1522011
Quantitative relationship between electrospinning parameters and starch fiber diameter
L Kong, GR Ziegler
Carbohydrate polymers 92 (2), 1416-1422, 2013
1422013
Fat, moisture, and ethanol migration through chocolates and confectionary coatings
V Ghosh, GR Ziegler, RC Anantheswaran
Critical reviews in food science and nutrition 42 (6), 583-626, 2002
1342002
Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose
L Kong, GR Ziegler
Carbohydrate polymers 111, 256-263, 2014
1302014
Beckett's industrial chocolate manufacture and use
ST Beckett, MS Fowler, GR Ziegler
John Wiley & Sons, 2017
1152017
‘Flavor‐fade’and off‐flavors in ground roasted peanuts as related to selected pyrazines and aldehydes
KJH Warner, PS Dimick, GR Ziegler, RO Mumma, R Hollender
Journal of Food Science 61 (2), 469-472, 1996
1131996
The role of particle size distribution of suspended solids in defining the sensory properties of milk chocolate
GR Ziegler, G Mongia, R Hollender
International Journal of Food Properties 4 (2), 353-370, 2001
1092001
The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate
G Mongia, GR Ziegler
International Journal of Food Properties 3 (1), 137-147, 2000
1062000
1‐Octen‐3‐ol in the Cultivated Mushroom, Agaricus bisporus
JENGL MAU, ROB BEELMAN, GRR ZIEGLER
Journal of Food Science 57 (3), 704-706, 1992
1041992
Characterization of starch polymorphic structures using vibrational sum frequency generation spectroscopy
L Kong, C Lee, SH Kim, GR Ziegler
The Journal of Physical Chemistry B 118 (7), 1775-1783, 2014
1022014
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