Picture of  Yongfeng Ai

Yongfeng Ai Assistant Professor

Ministry of Agriculture Endowed Research Chair in Carbohydrate Quality and Utilization

3E20 - Agriculture Building

Research Area(s)

  • Carbohydrate chemistry, nutrition and utilization
  • Crop quality and utilization
  • Extrusion processing
  • Pet food
  • Biomaterials
  • Dietary fiber


Food and Bioproduct Sciences

Research Interests

The primary goal of our research program is to promote value-added utilization of carbohydrates in foods, feeds 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 for novel industrial applications
  3. Development of resistant starch, dietary fiber, and low-glycemic foods and feeds to improve the health of humans, pets and animals
  4. Use of novel processing methods to enhance functional and nutritional quality of 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 Publications

Liu, S., Reimer, M., & *Ai, Y. (2020). In vitro digestibility of different types of resistant starches under high-temperature cooking conditions. Food Hydrocolloids, 107, 105927. https://doi.org/10.1016/j.foodhyd.2020.105927

Li, L., Yuan, T. Z., Setia, R., Raja, R. B., Zhang, B., & *Ai, Y. (2020). Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches. Food Chemistry, 318, 126485. https://doi.org/10.1016/j.foodchem.2020.126485

Setia, R., Dai, Z., Nickerson, M. T., Sopiwnyk, E., Malcolmson, L., & *Ai, Y. (2020). Properties and bread-baking performance of wheat flour composited with germinated pulse flours. Cereal Chemistry, 97, 459-471. https://doi.org/10.1002/cche.10261

Liu, S., Yuan, T. Z., Wang, X., Reimer, M., Isaak, C., & *Ai, Y. (2019). Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800. Food Hydrocolloids, 94, 217-228. https://doi.org/10.1016/j.foodhyd.2019.03.015

Setia, R., Dai, Z., Nickerson, M. T., Sopiwnyk, E., Malcolmson, L., & *Ai, Y. (2019). Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours. Food Research International, 122, 263-272. https://doi.org/10.1016/j.foodres.2019.04.021

Li, L., Yuan, T. Z., Setia, R., Raja, R. B., Zhang, B., & *Ai, Y. (2019). Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. Food Chemistry, 276, 599-607. https://doi.org/10.1016/j.foodchem.2018.10.064

*Ai, Y. (2019). Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains. In T. Beta & M.-E. Camire (Eds.), Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components (pp. 32-53). Cambridge, U.K.: Royal Society of Chemistry. https://doi.org/10.1039/9781788012799-00032

* as corresponding author



FABS 498 ‒ Carbohydrate Science and Technology

AGRC 112 ‒ Animal Agriculture and Food Science (Co-instructor)


FDSC 866 ‒ Advanced Food Carbohydrates

FDSC/APMC 990 ‒ Seminar Series (Coordinator)