Steve W. Cui spends much of his time researching Polysaccharide, Chromatography, Extraction, Organic chemistry and Food science. To a larger extent, Steve W. Cui studies Biochemistry with the aim of understanding Polysaccharide. His Chromatography research integrates issues from Soy protein, Aqueous solution and Intrinsic viscosity.
As part of one scientific family, Steve W. Cui deals mainly with the area of Soy protein, narrowing it down to issues related to the Yield, and often Emulsion. His Extraction research incorporates elements of Salt and Xylose. His Food science study combines topics from a wide range of disciplines, such as Trisaccharide, Tetrasaccharide, Extrusion and Cholesterol.
Steve W. Cui mostly deals with Polysaccharide, Food science, Chromatography, Biochemistry and Glucan. His Polysaccharide study contributes to a more complete understanding of Organic chemistry. His research in Food science intersects with topics in Mucilage and Botany.
His Chromatography research is multidisciplinary, relying on both Emulsion, Rheology and Size-exclusion chromatography. His work investigates the relationship between Glucan and topics such as Viscosity that intersect with problems in Melting point. As a part of the same scientific study, Steve W. Cui usually deals with the Arabinose, concentrating on Rhamnose and frequently concerns with Nuclear chemistry.
His primary scientific interests are in Polysaccharide, Food science, Chromatography, Sugar and Rheology. Polysaccharide is a subfield of Biochemistry that Steve W. Cui explores. His study on Pectin, Glucomannan and Psyllium Husk is often connected to Health benefits as part of broader study in Food science.
His work on Sample and Ethanol precipitation as part of his general Chromatography study is frequently connected to Conjugate, thereby bridging the divide between different branches of science. His study in Sugar is interdisciplinary in nature, drawing from both Crystallography, Nuclear magnetic resonance spectroscopy, Carbohydrate and Sunflower. His Rheology study incorporates themes from Starch, Viscosity and Emulsion, Chemical engineering, Oil water emulsion.
Steve W. Cui mainly focuses on Polysaccharide, Chromatography, Radius of gyration, Molar mass distribution and Hydrodynamic radius. His Polysaccharide study integrates concerns from other disciplines, such as Pectinase, Hydrolysis, Food science and Arabinose. His Chromatography research includes elements of Rheology and Viscosity.
As a member of one scientific family, he mostly works in the field of Radius of gyration, focusing on Molar mass and, on occasion, Nuclear chemistry and Glucan. He interconnects Xylose, Arabinoxylan, Stereochemistry, Sugar and Static light scattering in the investigation of issues within Molar mass distribution. Steve W. Cui works mostly in the field of Hydrodynamic radius, limiting it down to concerns involving Side chain and, occasionally, Size-exclusion chromatography.
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Antitumor polysaccharides from mushrooms: a review on their isolation process, structural characteristics and antitumor activity
M. Zhang;S.W. Cui;P.C.K. Cheung;Q. Wang.
Trends in Food Science and Technology (2007)
Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions
Kyung-Hee Kim;Rong Tsao;Raymond Yang;Steve W. Cui.
Food Chemistry (2006)
Properties, and Applications
Marta Izydorczyk;Steve W. Cui;Qi Wang.
Food Carbohydrates : Chemistry, Physical Properties, and Applications
Steve W. Cui.
Optimization of extraction process of crude polysaccharides from boat-fruited sterculia seeds by response surface methodology
Yan Wu;Steve W. Cui;Steve W. Cui;Jian Tang;Xiaohong Gu.
Food Chemistry (2007)
Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin
Jittra Singthong;Steve W. Cui;Suwayd Ningsanond;H. Douglas Goff.
Carbohydrate Polymers (2004)
Extraction, fractionation, structural and physical characterization of wheat β-D-glucans
Wei Li;Wei Li;Steve W. Cui;Yukio Kakuda.
Carbohydrate Polymers (2006)
Studies on the granular structure of resistant starches (type 4) from normal, high amylose and waxy corn starch citrates
Xueju (Sherry) Xie;Qiang Liu;Steve W. Cui.
Food Research International (2006)
Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality
Steve W. Cui.
Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch.
Ming Miao;Rong Li;Bo Jiang;Steve W. Cui.
Food Chemistry (2014)
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