Assoc. Prof. Yongfeng Ai

University of Saskatchewan, Canada
Implications of processing on pulse starch digestibility

Dr. Yongfeng Ai is an Assistant Professor and Saskatchewan Ministry of Agriculture Endowed Research Chair in Carbohydrate Quality and Utilization in the Department of Food and Bioproduct Sciences at the University of Saskatchewan, Canada. The primary goal of his Carbohydrate Chemistry and Utilization Program is to promote value-added utilization of carbohydrates in foods, feeds and bioproducts.

Specific research areas include:
  1. Chemical, physical and enzymatic modifications of starch and other carbohydrates for novel industrial applications
  2. Development of resistant starch, dietary fiber, and low-glycemic foods and feeds to improve the health of humans and animals
  3. Use of novel processing methods to enhance functional properties and nutritional quality of carbohydrates in pulses and cereal grains

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.
  • Li, J., Li, L., Zhu, J., & *Ai, Y. (2021). Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches. Food Hydrocolloids, 120, 106932.
  • Ren, Y., Setia, R., Warkentin, T. D., & *Ai, Y. (2021). Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes. Food Chemistry, 336, 127711.
  • 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, 126485-126492.
  • 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.