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
  • 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, 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 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., 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

*Ai, Y., & Jane, J. (2018). Understanding Starch Structure and Functionality. In M. Sjöö & L. Nilsson (Eds.), Starch in Food (2nd ed., pp. 151-178). San Diego, U.S.A.: Elsevier. https://doi.org/10.1016/B978-0-08-100868-3.00003-2

Ai, Y., Jin, Y., Kelly, J. D., & 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, 400-408. https://doi.org/10.1094/CCHEM-04-16-0089-R

Ai, Y., Cichy, K. A., Harte, J. B., Kelly, J. D., & 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

*corresponding author



  • 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
  • FDSC/APMC 990 ‒ Seminar Series