Picture of                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Yongfeng Ai

Yongfeng Ai Assistant Professor

Ministry of Agriculture Endowed Research Chair in Carbohydrate Quality and Utilization

Address
3E20 - Agriculture Building

Research Area(s)

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

Department

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

Education

  • Ph.D. (Food Science and Technology), Iowa State University, U.S.A.
  • B.E. (Food Science and Engineering), China Agricultural University, China

Selected 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, 94(3): 400-408.  https://doi.org/10.1094/CCHEM-04-16-0089-R

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. https://doi.org/10.1016/j.foodchem.2016.05.095

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

Ai, Y. and Jane, J.-L.  2015.  Gelatinization and rheological properties of starch. Starch-Stärke, 67(3-4): 213-224.  https://doi.org/10.1002/star.201400201

Ai, Y., Zhao, Y., Nelson, B., Birt, D.F., Wang, T., and Jane, J.-L.  2014.  Characterization and in vivo hydrolysis of amylose-stearic acid complex.  Cereal Chemistry, 91(5): 466-472. https://doi.org/10.1094/CCHEM-11-13-0233-R

Ai, Y., Nelson, B., Birt, D.F., and Jane, J.-L.  2013.  In vitro and in vivo digestion of octenyl succinic starch. Carbohydrate Polymers, 98(2): 1266-1271.  https://doi.org/10.1016/j.carbpol.2013.07.057

Ai, Y., Hasjim, J., and Jane, J.-L.  2013. Effects of lipids on enzymatic hydrolysis and physical properties of starch. Carbohydrate Polymers, 92(1): 120-127.  https://doi.org/10.1016/j.carbpol.2012.08.092

Ai, Y., Medic, J., Jiang, H., Wang, D. and Jane, J.-L.  2011.  Starch characterization and ethanol production of sorghum.  Journal of Agricultural and Food Chemistry, 59(13): 7385-7392.  https://doi.org/10.1021/jf2007584

Courses

Undergraduate:

  • AGRC 112 - Animal Agriculture and Food Science (co-instructor)
  • FABS 366 - Physiochemical Properties of Food Macromolecules (co-instructor)

Graduate:

  • FDSC 898 - Food Carbohydrates and Industrial Uses