Steve W. Cui, Ph.D.

Image Steve Cui
Senior Research Scientist

Dietary Fibre, Bioactive Polysaccharides, Value Added Processing and Bioproducts

Current research and/or projects

Dr. Cui’s research has been focused on value-added processing of cereals and pulses; attributes of dietary fibre, polysaccharides and other functional ingredients. Dr. Cui’s work is linked to the following strategic areas of AAFC:  improve attributes for food and non-food uses. The international collaborations he is involved with will leverage AAFC science investments to access more scientific results and enhances relations with priority countries that are important markets and partners for Canada.

Research and/or project statements

  • Incorporation of Canadian pulse-based ingredients into rice noodle targeting the Chinese population
  • Natural polysaccharide based binders/Hydrocolloids
  • Effects of water soluble polysaccharides on intestinal immune regulation and its mechanism
  • Structure analysis and biological activity of active polysaccharides from food

Professional activities / interests

  • Structure analysis of bioactive polysaccharides and dietary fibre
  • Value-added processing of crops and bioproducts
  • Healthy food products for diabetics and seniors

Education and awards

Ph.D. Food and Nutritional Sciences (Food Carbohydrates), University of Manitoba

Key publications

  1. Santiago, A., Ryland, D., Cui, S., Blewett, H., Aliani, M. (2019). Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial. Journal of the Science of Food and Agriculture, [online] 99(2), 831-843.

    2019 - View publication details

  2. Guo, Q., Goff, H.D., Cui, S.W. (2018). Structural characterisation of galacto-oligosaccharides (VITAGOS™) sythesized by transgalactosylation of lactose. Bioactive Carbohydrates and Dietary Fibre, [online] 14 33-38.

    2018 - View publication details

  3. Song, L., Miao, M., Jiang, B., Xu, T., Cui, S.W., Zhang, T. (2016). Leuconostoc citreum SK24.002 glucansucrase: Biochemical characterisation and de novo synthesis of α-glucan. International Journal of Biological Macromolecules, [online] 91 123-131.

    2016 - View publication details

  4. The 18th World Congress of Food Science and Technology; August 21-25, Dublin, Ireland.

    2016 - View publication details

  5. Lu, K., Miao, M., Ye, F., Cui, S.W., Li, X., Jiang, B. (2016). Impact of dual-enzyme treatment on the octenylsuccinic anhydride esterification of soluble starch nanoparticle. Carbohydrate Polymers, [online] 147 392-400.

    2016 - View publication details

  6. 13th International Hydrocolloids Conference, Guelph, Ontario, May 16-20, 2016.

    2016 - View publication details

  7. Ai, L., Guo, Q., Ding, H., Guo, B., Chen, W., Cui, S.W. (2016). Structure characterization of exopolysaccharides from Lactobacillus casei LC2W from skim milk. Food Hydrocolloids, [online] 56 134-143.

    2016 - View publication details

  8. Zhang, J., Chen, J.M., Wang, X.X., Xia, Y.M., Cui, S.W., Li, J., Ding, Z.Y. (2016). Inhibitor or promoter? the performance of polysaccharides from: Ganoderma lucidum on human tumor cells with different p53 statuses. Food and Function, [online] 7(4), 1872-1875.

    2016 - View publication details

  9. Hu, S., Yin, J., Nie, S., Wang, J., Phillips, G.O., Xie, M., Cui, S.W. (2016). In vitro evaluation of the antioxidant activities of carbohydrates. Bioactive Carbohydrates and Dietary Fibre, [online] 7(2), 19-27.

    2016 - View publication details

  10. Miao, M., Jia, X., Jiang, B., Wu, S., Cui, S.W., Li, X. (2016). Elucidating molecular structure and prebiotics properties of bioengineered α-D-glucan from Leuconostoc citreum SK24.002. Food Hydrocolloids, [online] 54 227-233.

    2016 - View publication details

  11. Liu, H., Gong, J., Chabot, D., Miller, S.S., Cui, S.W., Ma, J., Zhong, F., Wang, Q. (2016). Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage. Food Hydrocolloids, [online] 54 328-337.

    2016 - View publication details

  12. Razavi, S.M.A., Cui, S.W., Ding, H. (2016). Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed. International Journal of Biological Macromolecules, [online] 83 142-151.

    2016 - View publication details

  13. Wang, Q., Liu, H., Gong, J., Chabot, D., Miller, S.S., Miller, S.S., Cui, S.W., and Zhong, F. (2015). "A novel encapsulation method to protect probiotic bacteria during spray drying", 23th International Conference on Bioencapsulation, Delft, The Netherlands, September 2-4, 2015. (Poster)

    2015 - View publication details

  14. Guo, Q., Cui, S.W., and Kang, J. (2015). "Classical Methods for Food Carbohydrate Analysis.", - Food Oligosaccharides: Production, Analysis and Bioactivity, pp. 284-299.

    2015 - View publication details

  15. Hu, J.L., Yu, H., Kulkarni, R.R., Sharif, S., Cui, S.W., Xie, M.Y., Nie, S.P., Gong, J. (2015). Modulation of cytokine gene expression by selected Lactobacillus isolates in the ileum, caecal tonsils and spleen of Salmonella-challenged broilers, 44(6), 463-469.

    2015 - View publication details

  16. Ding, H.H., Cui, S.W., Goff, H.D., Gong, J. (2015). Short-chain fatty acid profiles from flaxseed dietary fibres after in vitro fermentation of pig colonic digesta: Structure-function relationship. Bioactive Carbohydrates and Dietary Fibre, [online] 6(2), 62-68.

    2015 - View publication details

  17. Liu, H., Gong, J., Chabot, D., Miller, S.S., Cui, S.W., Ma, J., Zhong, F., Wang, Q. (2015). Protection of heat-sensitive probiotic bacteria during spray-drying bysodium caseinate stabilized fat particles. Food Hydrocolloids, [online] 51 459-467.

    2015 - View publication details

  18. Miao, M., Ma, Y., Jiang, B., Cui, S.W., Wu, S., Zhang, T. (2015). Structural elucidation and in vitro fermentation of extracellular α-d-glucan from Lactobacillus reuteri SK24.003. Bioactive Carbohydrates and Dietary Fibre, [online] 6(2), 109-116.

    2015 - View publication details

  19. Wang, J., Kan, L., Nie, S., Chen, H., Cui, S.W., Phillips, A.O., Phillips, G.O., Li, Y., Xie, M. (2015). A comparison of chemical composition, bioactive components and antioxidant activity of natural and cultured Cordyceps sinensis. Food Science and Technology - LWT, [online] 63(1), 2-7.

    2015 - View publication details

  20. Guo, Q., Kang, J., Wu, Y., Cui, S.W., Hu, X., Yada, R.Y. (2015). A molecular modeling approach to understand the structure and conformation relationship of (GlcpA)Xylan. Carbohydrate Polymers, [online] 134 175-181.

    2015 - View publication details

Research facility

93 Stone Road West
Guelph, ON N1G 5C9


  • Adjunct Professor, Department of Food Science, University of Guelph
  • Visiting Professor, State Key Lab for Food Science and Technology, Nanchang University
  • Visiting Professor, Key Lab for Food Emulsions, Jiangnan University



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