Yongfeng Ai
Assistant Professor
Food and Bioproduct Sciences
University of Saskatchewan
Canada
Biography
Dr Yongfeng Ai has received his PhD in Food Science and Technology form Iowa State University, USA Currently, he working as Assistant Professor in University of Saskatchewan. His research area includes Carbohydrate quality and utilization, Dietary fiber, Crop quality and processing. He have authored several articles published in International Journals.
Research Interest
Carbohydrate quality and utilization, Dietary fiber, Crop quality and processing, Chemical, physical and enzymatic modifications of starch and other carbohydrates, Development of resistant starch and other dietary fibers for food applications, Development of value-added products from pulses and cereal grains
Publications
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Ai Y, Zhao Y, Nelson B, Birt DF, Wang T, Jane JL. Characterization and in vivo hydrolysis of amylose-stearic-acid complex. Cereal Chemistry. 2014 Sep 1;91(5):466-72.
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Ai Y, Cichy KA, Harte JB, Kelly JD, Ng PK. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders. Food chemistry. 2016 Nov 15;211:538-45.
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Ai Y, Jin Y, Kelly JD, Ng PK. Composition, Functional Properties, Starch Digestibility, and Cookie-Baking Performance of Dry Bean Powders from 25 Michigan-Grown Varieties. Cereal Chemistry. 2017 Feb 3;94(3):400-8.
