Steve W. Cui, Ph.D.

Image Steve Cui
Senior Research Scientist

Dietary Fibre, Bioactive Polysaccharides, Value Added Processing and Bioproducts

Agriculture and Agri-Food Canada
93 Stone Rd W, Guelph, ON N1G 5C9

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. Huang, C., Miao, M., Jiang, B., Cui, S.W., Jia, X., Zhang, T. (2015). Polysaccharides modification through green technology: Role of ultrasonication towards improving physicochemical properties of (1-3)(1-6)-α-d-glucans. Food Hydrocolloids, [online] 50 166-173. http://dx.doi.org/10.1016/j.foodhyd.2015.04.016

    2015 - View publication details

  2. Zhang, H., Wang, J.Q., Nie, S.P., Wang, Y.X., Cui, S.W., Xie, M.Y. (2015). Sulfated modification, characterization and property of a water-insoluble polysaccharide from Ganoderma atrum, 79 248-255. http://dx.doi.org/10.1016/j.ijbiomac.2015.04.070

    2015 - View publication details

  3. Miao, M., Huang, C., Jia, X., Cui, S.W., Jiang, B., Zhang, T. (2015). Physicochemical characteristics of a high molecular weight bioengineered α-D-glucan from Leuconostoc citreum SK24.002. Food Hydrocolloids, [online] 50 37-43. http://dx.doi.org/10.1016/j.foodhyd.2015.04.009

    2015 - View publication details

  4. Miao, M., Ma, Y., Huang, C., Jiang, B., Cui, S.W., Zhang, T. (2015). Physicochemical properties of a water soluble extracellular homopolysaccharide from Lactobacillus reuteri SK24.003. Carbohydrate Polymers, [online] 131 377-383. http://dx.doi.org/10.1016/j.carbpol.2015.05.066

    2015 - View publication details

  5. Yin, J.Y., Nie, S.P., Guo, Q.B., Wang, Q., Cui, S.W., Xie, M.Y. (2015). Effect of calcium on solution and conformational characteristics of polysaccharide from seeds of Plantago asiatica L.. Carbohydrate Polymers, [online] 124 331-336. http://dx.doi.org/10.1016/j.carbpol.2015.02.017

    2015 - View publication details

  6. Yang, Y., Cui, S.W., Gong, J., Guo, Q., Wang, Q., Hua, Y. (2015). A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral, 48 155-164. http://dx.doi.org/10.1016/j.foodhyd.2015.02.004

    2015 - View publication details

  7. Huang, X., Nie, S., Cai, H., Zhang, G., Cui, S.W., Xie, M., Phillips, G.O. (2015). Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part VI. Protective effects against oxidative stress in immunosuppressed mice. Food Research International, [online] 72 168-173. http://dx.doi.org/10.1016/j.foodres.2015.01.035

    2015 - View publication details

  8. Ding, H.H., Cui, S.W., Goff, H.D., Chen, J., Wang, Q., Han, N.F. (2015). Arabinan-rich rhamnogalacturonan-I from flaxseed kernel cell wall. Food Hydrocolloids, [online] 47 158-167. http://dx.doi.org/10.1016/j.foodhyd.2015.01.011

    2015 - View publication details

  9. Huang, X., Nie, S., Cai, H., Zhang, G., Cui, S.W., Xie, M., Phillips, G.O. (2015). Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan): Part IV. Immunomodulatory activity in vivo. Journal of Functional Foods, [online] 15 525-532. http://dx.doi.org/10.1016/j.jff.2015.03.054

    2015 - View publication details

  10. Wu, Y., Eskin, N.A.M., Cui, W., Pokharel, B. (2015). Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin. Food Hydrocolloids, [online] 47 191-196. http://dx.doi.org/10.1016/j.foodhyd.2015.01.020

    2015 - View publication details

  11. Yang, Y., Cui, S., Gong, J., Miller, S.S., Wang, Q., Hua, Y. (2015). Stability of citral in oil-in-water emulsions protected by a soy protein-polysaccharide Maillard reaction product, 69 357-363. http://dx.doi.org/10.1016/j.foodres.2015.01.006

    2015 - View publication details

  12. Kang, J., Guo, Q., Wang, Q., Phillips, G.O., Cui, S.W. (2015). New studies on gum ghatti (Anogeissuslatifolia) part 6: Physicochemical characteristics of the protein moiety of gum ghatti, 44 237-243. http://dx.doi.org/10.1016/j.foodhyd.2014.09.013

    2015 - View publication details

  13. Guo, Q., Cui, S.W., Kang, J., Ding, H., Wang, Q., Wang, C. (2015). Non-starch polysaccharides from American ginseng: Physicochemical investigation and structural characterization, 44 320-327. http://dx.doi.org/10.1016/j.foodhyd.2014.09.031

    2015 - View publication details

  14. Kang, J., Guo, Q., Wang, Q., Phillips, G.O., Cui, S.W. (2015). New studies on gum ghatti (Anogeissus latifolia) part 5: Theconformational properties of gum ghatti, 43 25-30. http://dx.doi.org/10.1016/j.foodhyd.2014.04.042

    2015 - View publication details

  15. Roberts, K.T., Allen-Vercoe, E., Williams, S.A., Graham, T., Cui, S.W. (2015). Comparative study of the in vitro fermentative characteristics of fenugreek gum, white bread and bread with fenugreek gum using human faecal microbes. Bioactive Carbohydrates and Dietary Fibre, [online] 5(2), 116-124. http://dx.doi.org/10.1016/j.bcdf.2014.09.007

    2015 - View publication details

  16. Liu, H., Wang, Q., Gong, J., Yu, H., Guo, Q., Cui, S.W., and Miller, S.A. (2014). A novel microencapsulation method for protecting probiotic bacteria during spray drying. (Filled on April 1st, 2014. It is in the process of patent application).

    2014 - View publication details

  17. Ding, H. et al. (2014). "Flaxseed kernel dietary fibre: Partial structure and physicochemical characterization.", 17th International Gums and Stabilizers for the Food Industry Conference, pp. 90-99.

    2014 - View publication details

  18. Wang, Q., Kostrzynska, M., Gong, J., Balamurugan, S., Miller, S., Cui, S.W., and Bach, S.J. (2014). Investigation of the use of bacteriophages in combination with probiotics for the control of Salmonella infection in food-producing animals. Research Project Annual Report. AAFC Project ID J-000234. (Report)

    2014 - View publication details

  19. Hu, J.-L., Yu, H., Brisbin, J.T., Sharif, S., Nie, S-P., Cui, S.W., Xie, M-Y., and Gong, J. (2014). "Modulation of chicken immune response by selected Lactobacillus isolates with the capacity to attenuate Salmonella infection.", XIIIth Avian Immunology Research Group Conference, Guelph, Ontario, Canada, July 16-19, 2014.

    2014 - View publication details

  20. Kang, J., Guo, Q., Phillips, G.O., Cui, S.W. (2014). Understanding the structure-emulsification relationship of gum ghatti - A review of recent advances. Food Hydrocolloids, [online] 42 187-195. http://dx.doi.org/10.1016/j.foodhyd.2014.04.010

    2014 - View publication details

Contact

Research facility

Guelph Research and Development Centre
93 Stone Road West
Guelph, ON N1G 5C9
Canada

Expertise

Agriculture›Dietary fiber
Agriculture›Nuclear magnetic resonance
Agriculture›Polysaccharides
Food›Nutrition›Health Benefits
Health›Food›Nutrition›Fortification
Sciences›Chemistry›Materials

Affiliations

  • 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

Language

English

Other languages

Chinese