Picture of                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Yongfeng Ai

Yongfeng Ai Assistant Professor, Research Chair in Carbohydrate Quality and Utilization

3E20 - Agriculture Building

Research Area(s)

  • Carbohydrate quality and utilization
  • Dietary fiber
  • Crop quality and processing


Food and Bioproduct Sciences

Research Interests

The primary goal of our research program is to promote value-added utilization of carbohydrates in foods, feed and bioproducts. Specific research areas include:

(1) Relationships between structure, functional properties and enzymatic hydrolysis of starch

(2) Chemical, physical and enzymatic modifications of starch and other carbohydrates

(3) Development of resistant starch and other dietary fibers for food applications

(4) Development of value-added products from pulses and cereal grains


Ph.D., Food Science and Technology, Iowa State University (U.S.A.)

B.E., Food Science and Engineering, China Agricultural University (China)

Selected Recent Publications

Ai, Y., Jin, Y., Kelly, J. D. and Ng, P. K. W. 2017. Composition, functional properties, starch digestibility, and cookie-baking performance of dry bean powders from 25 Michigan-grown varieties. Cereal Chemistry. Accepted.

Ai, Y., Cichy, K. A., Harte, J. B., Kelly, J. D. and Ng, P. K. W. 2016. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders. Food Chemistry 211:538-545.

Ai, Y. and Jane, J. 2016. Starch: Structure, Property, and Determination. Pages 165-174 in: The Encyclopedia of Food and Health. B. Caballero, P. Finglas and F. Toldrá, eds. Academic Press: Oxford, U.K.

*Ai, Y. and Jane, J. 2015. Gelatinization and rheological properties of starch. Starch-Starke 67:213-224. * corresponding author

Ai, Y., Zhao, Y., Nelson, B., Birt, D. F., Wang, T. and Jane, J. 2014. Characterization and in vivo hydrolysis of amylose-stearic acid complex. Cereal Chemistry 91:466-472.

Ai, Y., Nelson, B., Birt, D. F. and Jane, J. 2013. In vitro and in vivo digestion of octenyl succinic starch. Carbohydrate Polymers 98:1266-1271.

Ai, Y., Hasjim, J. and Jane, J. 2013. Effects of lipids on enzymatic hydrolysis and physical properties of starch. Carbohydrate Polymers 92:120-127.

Ai, Y., Medic, J., Jiang, H., Wang, D. and Jane, J. 2011. Starch characterization and ethanol production of sorghum. Journal of Agricultural and Food Chemistry 59:7385-7392.



AGRC 112 - Animal Agriculture and Food Science (co-instructor)

FABS 366 - Physiochemical Properties of Food Macromolecules (co-instructor)


FDSC 898 - Food Carbohydrates and Industrial Uses