Yongfeng Ai

Food and Bioproduct Sciences

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

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

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

Ren, Y., Stobbs, J. A., Lee, D.-J., Li, D., Karunakaran, C., & *Ai, Y. (2024). Utilizing synchrotron-based X-ray micro-computed tomography to visualize the microscopic structure of starch hydrogels. Biomacromolecules, 25, 3302-3311. https://doi.org/10.1021/acs.biomac.3c01438

Cheng, F., Ren, Y., Warkentin, T. D., & *Ai, Y. (2024). Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches. Carbohydrate Polymers, 324, 121506. https://doi.org/10.1016/j.carbpol.2023.121506

Lee, D.-J., Cheng, F., Li, D., Ding, K., Carlin, J., Moore, M., & *Ai, Y. (2024). Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating. Food Chemistry, 447, 138896. https://doi.org/10.1016/j.foodchem.2024.138896

Sun, G., Ni, P., Lam, E., Hrapovic, S., Bing, D. J., Yu, B., & *Ai, Y. (2023). Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content. Food Chemistry, 405, 134938. https://doi.org/10.1016/j.foodchem.2022.134938

Cheng, F., Ding, K., Yin, H., Tulbek, M., Chigwedere, C. M., & *Ai, Y. (2023). Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals. Food Research International, 163, 112223. https://doi.org/10.1016/j.foodres.2022.112223

Li, J., Kong, X., & *Ai, Y. (2022). Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality. Carbohydrate Polymers, 290, 119503. https://doi.org/10.1016/j.carbpol.2022.119503

Ren, Y., Quilliam, C., Weber, L. P., Warkentin, T. D., Tulbek, M. C., & *Ai, Y. (2022). Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods. Cereal Chemistry, 99(3), 625-639. https://doi.org/10.1002/cche.10524

Yuan, T. Z., Liu, S., Reimer, M., Isaak, C., & *Ai, Y. (2021). Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800. Food Chemistry, 344, 128616.https://doi.org/10.1016/j.foodchem.2020.128616

 

* as corresponding author

Undergraduate:

FABS 466 ‒ Carbohydrate Science and Technology

PLSC 420 ‒ Grain Chemistry and Technology

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

Graduate:

FDSC 866 ‒ Advanced Food Carbohydrates