Yongfeng Ai

机构：University of Saskatchewan

发表论文 7 篇 · 总被引 326 次 · h-index 5

代表论文

• Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches (2018 · Food Chemistry · 被引 196)
• Starch Characterization and Ethanol Production of Sorghum (2011 · Journal of Agricultural and Food Chemistry · 被引 82)
• Effects of Homoeologous Wheat Starch Synthase IIa Genes on Starch Properties (2012 · Journal of Agricultural and Food Chemistry · 被引 30)
• Effects of pressure-cooking and freeze-drying on the quality and functionality of instant black rice: Starch crystallinity, bioactive properties, and digestibility (2025 · International Journal of Biological Macromolecules · 被引 8)
• Impacts of backslopping fermentation on the hierarchical structure, physicochemical properties and digestibility of mung bean starch (2025 · Food Chemistry · 被引 6)
• Microbial protein production during fermentation of starch-rich legume flours using Aspergillus oryzae and Lactobacillus plantarum starter cultures (2025 · Journal of Bioscience and Bioengineering · 被引 5)