Congfang Ai - Search Results

Year	Number of Results
2011	1
2012	2
2013	5
2014	3
2015	1
2016	5
2018	1
2019	3
2020	5
2021	4
2022	5
2023	4
2024	2

1

Valorization of Starch to Biobased Materials: A Review.

Falua KJ, Pokharel A, Babaei-Ghazvini A, Ai Y, Acharya B. Falua KJ, et al. Among authors: ai y. Polymers (Basel). 2022 May 30;14(11):2215. doi: 10.3390/polym14112215. Polymers (Basel). 2022. PMID: 35683888 Free PMC article. Review.

2

Effects of a 28-day feeding trial of grain-containing versus pulse-based diets on cardiac function, taurine levels and digestibility in domestic dogs.

Quilliam C, Reis LG, Ren Y, Ai Y, Weber LP. Quilliam C, et al. Among authors: ai y. PLoS One. 2023 May 25;18(5):e0285381. doi: 10.1371/journal.pone.0285381. eCollection 2023. PLoS One. 2023. PMID: 37228111 Free PMC article.

3

A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization.

Ren Y, Yuan TZ, Chigwedere CM, Ai Y. Ren Y, et al. Among authors: ai y. Compr Rev Food Sci Food Saf. 2021 May;20(3):3061-3092. doi: 10.1111/1541-4337.12735. Epub 2021 Apr 2. Compr Rev Food Sci Food Saf. 2021. PMID: 33798276 Review.

4

Macronutrients in Corn and Human Nutrition.

Ai Y, Jane JL. Ai Y, et al. Compr Rev Food Sci Food Saf. 2016 May;15(3):581-598. doi: 10.1111/1541-4337.12192. Epub 2016 Feb 11. Compr Rev Food Sci Food Saf. 2016. PMID: 33401819

5

Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals.

Cheng F, Ding K, Yin H, Tulbek M, Chigwedere CM, Ai Y. Cheng F, et al. Among authors: ai y. Food Res Int. 2023 Jan;163:112223. doi: 10.1016/j.foodres.2022.112223. Epub 2022 Nov 24. Food Res Int. 2023. PMID: 36596152

6

Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality.

Li J, Kong X, Ai Y. Li J, et al. Among authors: ai y. Carbohydr Polym. 2022 Aug 15;290:119503. doi: 10.1016/j.carbpol.2022.119503. Epub 2022 Apr 20. Carbohydr Polym. 2022. PMID: 35550756

7

Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size.

Liu S, Ren Y, Yin H, Nickerson M, Pickard M, Ai Y. Liu S, et al. Among authors: ai y. Food Chem. 2022 Dec 1;396:133649. doi: 10.1016/j.foodchem.2022.133649. Epub 2022 Jul 8. Food Chem. 2022. PMID: 35842998

8

Starch characterization and ethanol production of sorghum.

Ai Y, Medic J, Jiang H, Wang D, Jane JL. Ai Y, et al. J Agric Food Chem. 2011 Jul 13;59(13):7385-92. doi: 10.1021/jf2007584. Epub 2011 Jun 3. J Agric Food Chem. 2011. PMID: 21604720

9

In vitro and in vivo digestion of octenyl succinic starch.

Ai Y, Nelson B, Birt DF, Jane JL. Ai Y, et al. Carbohydr Polym. 2013 Nov 6;98(2):1266-71. doi: 10.1016/j.carbpol.2013.07.057. Epub 2013 Aug 2. Carbohydr Polym. 2013. PMID: 24053802

10

Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.

Ren Y, Setia R, Warkentin TD, Ai Y. Ren Y, et al. Among authors: ai y. Food Chem. 2021 Jan 30;336:127711. doi: 10.1016/j.foodchem.2020.127711. Epub 2020 Jul 31. Food Chem. 2021. PMID: 32777656

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