Yongfeng Ai

3.9k total citations · 1 hit paper
69 papers, 2.8k citations indexed

About

Yongfeng Ai is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Yongfeng Ai has authored 69 papers receiving a total of 2.8k indexed citations (citations by other indexed papers that have themselves been cited), including 56 papers in Nutrition and Dietetics, 37 papers in Food Science and 34 papers in Plant Science. Recurrent topics in Yongfeng Ai's work include Food composition and properties (56 papers), Phytase and its Applications (30 papers) and Proteins in Food Systems (20 papers). Yongfeng Ai is often cited by papers focused on Food composition and properties (56 papers), Phytase and its Applications (30 papers) and Proteins in Food Systems (20 papers). Yongfeng Ai collaborates with scholars based in Canada, United States and China. Yongfeng Ai's co-authors include Jay‐lin Jane, Jovin Hasjim, Yikai Ren, Siyuan Liu, Michael T. Nickerson, Suzanne Hendrich, Sun‐Ok Lee, Linda Malcolmson, Elaine Sopiwnyk and Xinya Wang and has published in prestigious journals such as PLoS ONE, PLANT PHYSIOLOGY and Acta Materialia.

In The Last Decade

Yongfeng Ai

65 papers receiving 2.7k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Gelatinization and rheological properties of starch

2014 377 citations Yongfeng Ai et al. profile →

Peers

Yongfeng Ai

ND

FS

PS

BIOMA

MB

Wenwen Yu China

Jovin Hasjim Australia

Enpeng Li China

Balmeet Singh Gill India

José De J. Berrios United States

Xiaoxi Wang China

Christian Mestres France

Navdeep Singh Sodhi India

Mohammad Naushad Emmambux South Africa

Gabriela Pérez Argentina

Wenwen Yu China

Yongfeng Ai

2.2k ×1.0

ND

1.5k ×1.0

FS

980 ×1.1

PS

292 ×1.3

BIOMA

265 ×1.4

MB

Citations per year, relative to Yongfeng Ai Yongfeng Ai (= 1×) peers Wenwen Yu

Countries citing papers authored by Yongfeng Ai

Since Specialization

Citations

This map shows the geographic impact of Yongfeng Ai's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Yongfeng Ai with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yongfeng Ai more than expected).

Fields of papers citing papers by Yongfeng Ai

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Yongfeng Ai. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Yongfeng Ai. The network helps show where Yongfeng Ai may publish in the future.

Co-authorship network of co-authors of Yongfeng Ai

This figure shows the co-authorship network connecting the top 25 collaborators of Yongfeng Ai. A scholar is included among the top collaborators of Yongfeng Ai based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Yongfeng Ai. Yongfeng Ai is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

1.

Ding, Ke, Mehmet Tülbek, Hrvoje Fabek, et al.. (2025). Influence of coarse particles on nutritional quality of flour ingredients: A comparison between cereals and pulses. Journal of Food Composition and Analysis. 142. 107407–107407.

2.

Liu, Yuqing, Wen Zhong, Yongfeng Ai, & Malcolm Xing. (2025). Double Cross-linked Methacrylated Carboxymethyl Pea Starch Cryogels with Highly Compressive Elasticity and Hemostatic Function. Biomacromolecules. 26(2). 883–899. 2 indexed citations

3.

Wanasundara, Janitha P.D., et al.. (2025). Dry Fractionation of Canadian Faba Bean Genotypes Differing in Seed Size and Levels of Vicine, Convicine and Seed Coat Tannins. 3(3). 1 indexed citations

4.

Page, Sam, Yongfeng Ai, Sahar Zamani, et al.. (2025). A comparative nutrient analysis of multiple Saskatchewan wild rice (Zizania palustris L.) populations and commercially available grains. Journal of Agriculture and Food Research. 21. 101866–101866.

5.

Ding, Ke, Areha Abid, Michael T. Nickerson, et al.. (2025). Impacts of Tempering and Infrared Heating of Pulse Seeds on the Functionality and Digestibility of Air‐Classified Fine Stream. 3(3).

6.

Ai, Yongfeng, et al.. (2025). Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionality. Food Chemistry. 492(Pt 1). 145377–145377.

7.

Ren, Yikai, Jarvis Stobbs, Dong‐Jin Lee, et al.. (2024). Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ. Biomacromolecules. 25(6). 3302–3311. 6 indexed citations

8.

Ren, Yikai, et al.. (2023). Effects of a 28-day feeding trial of grain-containing versus pulse-based diets on cardiac function, taurine levels and digestibility in domestic dogs. PLoS ONE. 18(5). e0285381–e0285381. 6 indexed citations

9.

Ren, Yikai, et al.. (2023). Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches. Carbohydrate Polymers. 324. 121506–121506. 20 indexed citations

10.

Ren, Yikai, et al.. (2022). Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods. Cereal Chemistry. 99(3). 625–639. 9 indexed citations

11.

Li, Dongxing, et al.. (2022). Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses. Cereal Chemistry. 99(6). 1318–1330. 5 indexed citations

12.

Lam, Edmond, et al.. (2022). Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content. Food Chemistry. 405(Pt B). 134938–134938. 16 indexed citations

13.

Newkirk, Rex W., Christopher P. F. Marinangeli, Anna K. Shoveller, et al.. (2022). The effects of grinding and pelleting on nutrient composition of Canadian pulses. Canadian Journal of Animal Science. 102(3). 457–472. 6 indexed citations

14.

Liu, Siyuan, et al.. (2022). Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. Food Chemistry. 396. 133649–133649. 15 indexed citations

15.

Ding, Ke, et al.. (2022). Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals. Food Research International. 163. 112223–112223. 18 indexed citations

16.

Ren, Yikai, et al.. (2021). A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization. Comprehensive Reviews in Food Science and Food Safety. 20(3). 3061–3092. 106 indexed citations

17.

Ai, Yongfeng, et al.. (2021). Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsions. Food Hydrocolloids. 118. 106773–106773. 47 indexed citations

18.

Nickerson, Michael T., et al.. (2020). Properties and bread‐baking performance of wheat flour composited with germinated pulse flours. Cereal Chemistry. 97(2). 459–471. 18 indexed citations

19.

Moura, Marília Aparecida Fidelis e, et al.. (2020). Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates. Cereal Chemistry. 97(4). 783–794. 5 indexed citations

20.

Ai, Yongfeng, et al.. (2012). Research and Application of Tobacco Plantlet Transplanting in Well Cellar. Guizhou nongye kexue. 101–107. 1 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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