Personal Information

Name:Chun Cui
Introduction:Professor

School of Food Scienceand Engineering
Tel:020-87114954
Fax:0086-20-87114954
E-mail:cuichun@scut.edu.cn

Education Background
1996.9~2000.6 Bachelor Degree（Food Engineering）,ZhejiangGongshangUniversity;

2000.9~2002.6Master Degree（Food Engineering）,South China University of Technology;

2002.9~2006.6Doctor of Philosophy（Food Engineering）,South China University of Technology;
Employment Summary
Professor (2013- present): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.
AssociateProfessor (2008-2013): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.

Lecturer (2006-2008): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.

Field of Research
Application technologies ofenzymes on food and bioengineering industries.
Current Research Projects
1.Application of enzymese in Food Industry
2.Fermentation andApplication of Glutaminase in Food Industry

Publications (* as corresponding author)

1.Cui C, Lu J, Sun-Waterhouse D, et al. Polysaccharides from Laminaria japonica : Structural characteristics and antioxidant activity[J]. LWT - Food Science and Technology, 2016, 73:602-608.

2.Cui C, Qian Y, Sun W, et al. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates[J]. International Journal of Food Science & Technology, 2016, 51(5):1298-1304.

3.Yunjun L, Cencen L, Mouming Z, Cui C*et al. Structure and Activity Changes of Phytohemagglutinin from Red Kidney Bean (Phaseolus vulgaris) Affected by Ultrahigh-Pressure Treatments[J]. Journal of Agricultural & Food Chemistry, 2015, 63(43):150928221437007.

4.Cui C, Lei F F, Wang Y R, et al. Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima[J]. Food Science & Technology Research, 2014, 20:327-335.

5.Chun Cui*, Qingling Hu, Jiaoyan Ren, Mouming Zhao, Hongying Du，The effect of LAB fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates，International Journal of Food Science & Technology，2014，49 (4):46-87

Professional Activities

1. Institute of Food Technologists (IFT)，Member

Courses Offered
1.  “Food Chemistry” for undergraduate students majoring in Food Science.