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Yongfeng Ai

university of saskatchewan

31H-index
105Paper Count
3.9KCitation Count
Published Papers 43
Publication Date
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Infrared heating modified rheological behavior of pea flour to enhance expansion in extruded puffed snacks
errFood Research International
IF8
err2026-08-18
err0
errOAAI
errKashika Sethi; Gexiao Sun; Ke Ding; Mikaela Gobeil; Yongfeng Ai
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Structural and functional responses of pulse starches to optimized wet isolation conditions from air-classified starch-rich flours
errJournal of Agriculture and Food Research
IF6.2
err2026-05-18
err0
errOAAI
errFan Cheng; Oneli Mapalagama; Xuehong Li; Kashika Sethi; Yikai Ren; Michael Nickerson; Yongfeng Ai
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Assessing seed characteristics for improved winter survival of late-fall-seeded lentils
errFrontiers in Plant Science
IF4.8
err2026-04-03
err0
errOAAI
errPU Prerana Upretee; MS Manjula S. Bandara; RW Randy W. Purves; YA Yongfeng Ai; LV Lawrence V. Gusta; KK Karen K. Tanino
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Optimizing wet isolation conditions and characterizing functionality of protein isolates from air-classified starch-rich pulse flours
errJournal of Agriculture and Food Research
IF6.2
err2025-12-04
err0
errOAAI
errOneli Mapalagama; Gexiao Sun; Xuehong Li; Fan Cheng; Kashika Sethi; Michael T. Nickerson; Yongfeng Ai
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Unlocking the potential of bean starch (Phaseolus vulgaris L.): How sequential dual modification by γ-radiation and dry heat enhances structural, thermal, and functional properties
errInternational Journal of Biological Macromolecules
IF8.5
err2025-08-21
err0
PREAI
errLuane de Oliveira Maior; Ivo Mottin Demiate; Luiz Gustavo Lacerda; Yongfeng Ai
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Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionality
errFood Chemistry
IF9.8
err2025-07-03
err0
errOAAI
errCristiane Grella Miranda; Yineth Ruiz Garcia; Yongfeng Ai; Michael T. Nickerson
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Influence of coarse particles on nutritional quality of flour ingredients: A comparison between cereals and pulses
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-02-01
err0
PREAI
errCheng, Fan; Ding, Ke; Yin, Hanyue; Tulbek, Mehmet; Fabek, Hrvoje; Chigwedere, Claire Maria; Anderson, Harvey; Ai, Yongfeng
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Double Cross-linked Methacrylated Carboxymethyl Pea Starch Cryogels with Highly Compressive Elasticity and Hemostatic Function
errBIOMACROMOLECULES
IF5.4
err2025-01-27
err0
PREAI
errLiu, Yuqing; Zhong, Wen; Ai, Yongfeng; Xing, Malcolm
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Novel hydrothermal modification to alter functionality and reduce glycemic response of pea starch
errCARBOHYDRATE POLYMERS
IF12.5
err2025-01-01
err0
errOAAI
errCheng, Fan; Sun, Gexiao; Li, Xuehong; Warkentin, Thomas D.; Ai, Yongfeng
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Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in healthy adults
errNUTRITION RESEARCH
IF3.1
err2024-10-01
err0
PREAI
errZhou, Corrina Zi Chen; Anderson, G. Harvey; Fan, Wenxuan; Vien, Shirley; Ai, Yongfeng; Tulbek, Mehmet; Fabek, Hrvoje
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Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating
errFOOD CHEMISTRY
IF9.8
err2024-07-01
err2
errOAAI
errLee, Dong-Jin; Cheng, Fan; Li, Dongxing; Ding, Ke; Carlin, Janelle; Moore, Emily; Ai, Yongfeng
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errSave
Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ
errBIOMACROMOLECULES
IF5.4
err2024-05-08
err1
PREAI
errRen, Yikai; Stobbs, Jarvis A.; Lee, Dong-Jin; Li, Dongxing; Karunakaran, Chithra; Ai, Yongfeng
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Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches
errCARBOHYDRATE POLYMERS
IF12.5
err2024-01-01
err4
PREAI
errCheng, Fan; Ren, Yikai; Warkentin, Thomas D.; Ai, Yongfeng
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Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures
errFOOD HYDROCOLLOIDS
IF12.4
err2023-10-01
err6
PREAI
errChen, Xuhuan; Ren, Yikai; Cai, Yan; Huang, Xia; Zhou, Leon; Ai, Yongfeng; Jiang, Bo
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Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err10
PREAI
errSun, Gexiao; Ni, Peiji; Lam, Edmond; Hrapovic, Sabahudin; Bing, Dengjin; Yu, Bianyun; Ai, Yongfeng
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Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-01-01
err12
PREAI
errCheng, Fan; Ding, Ke; Yin, Hanyue; Tulbek, Mehmet; Chigwedere, Claire Maria; Ai, Yongfeng
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errSave
Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size
errFOOD CHEMISTRY
IF9.8
err2022-12-01
err6
PREAI
errLiu, Siyuan; Ren, Yikai; Yin, Hanyue; Nickerson, Michael; Pickard, Mark; Ai, Yongfeng
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Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures
errFOOD HYDROCOLLOIDS
IF12.4
err2022-10-01
err4
PREAI
errYuan, Tommy Z.; Ai, Yongfeng
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Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality
errCARBOHYDRATE POLYMERS
IF12.5
err2022-08-01
err21
PREAI
errLi, Jiayi; Kong, Xinjing; Ai, Yongfeng
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Gelation mechanisms of granular and non-granular starches with variations in molecular structures
errFOOD HYDROCOLLOIDS
IF12.4
err2022-08-01
err26
PREAI
errWang, Xinya; Liu, Siyuan; Ai, Yongfeng
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Research Directions

The data has not been retrieved yet.
Co-authors
Cooperation Journals
K
Kazuki Saito
H-index: 126 · Papers: 1.0K
J
Jay‐lin Jane
H-index: 72 · Papers: 283
L
Li Li
H-index: 70 · Papers: 1.4K
J
James D. Kelly
H-index: 68 · Papers: 344
G
G. Harvey Anderson
H-index: 68 · Papers: 471
View more