What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
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.
His most cited work include:
- Antitumor polysaccharides from mushrooms: a review on their isolation process, structural characteristics and antitumor activity (704 citations)
- Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions (522 citations)
- Properties, and Applications (511 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Polysaccharide (54.36%)
- Food science (38.17%)
- Chromatography (37.76%)
What were the highlights of his more recent work (between 2017-2021)?
- Polysaccharide (54.36%)
- Food science (38.17%)
- Chromatography (37.76%)
In recent papers he was focusing on the following fields of study:
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.
Between 2017 and 2021, his most popular works were:
- Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review (34 citations)
- Conformational properties of a bioactive polysaccharide from Ganoderma atrum by light scattering and molecular modeling (29 citations)
- Characterisations of oil-in-water Pickering emulsion stabilized hydrophobic phytoglycogen nanoparticles (29 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
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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