Chen, Ye
Du, Xinjun
Fan, Zhenchuan
Fang, Guozhen
Guo, Qingbin
Hou, Lihua
Liu, Huiping
Liu, Jifeng
Liu, Xia
Liu, Yaqing
Lu, Xiaoling
Sheng, Wei
Wang, Changlu
Wang, Chunling
Wang, Junping
Wang, Lixia
Wang, Shujun
Wang, Wenhang
Wang, Yanping
Yu, Jinghua
Zhang, Min
Zhang, Zesheng
Zhao, Jiang
Zhou, Zhongkai
Zhu, Zhenyuan
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Guo, Qingbin


Qingbin Guo

Ph.D,  Professor


Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China




+86 186-49203672


Dr. Mark (Qingbin) Guo received both his Bachelor (2005.07) & Master degrees (2008.07) from Northwest A & F University, and Ph.D. from University of Guelph (Canada) in the spring of 2013. Since then, He had a three-year postdoctoral experience with the Department of Food Science, University of Guelph and one-year research experience as Research Associate in the Department of Grain Science and Industry, Kansas State University (USA).

Dr. Qingbin Guo has been working as a professor in college of Food Engineering and Biotechnology, Tianjin University of Science and Technology since Dec. 2017. He was selected by the program of “Tianjin Thousand Young Talents Plan” on the year of 2017. He published over 30 peer reviewed SCI papers, 3 book chapters and 1 book. He also served as a member of editor board for 2 international journals.

Research Interests

My research mainly is focused on the structural, functional and nutritional relationships of carbohydrate polymers and dietary fibers.

The specific research goals are to a) understand the fermentability of dietary fiber and phenolic compounds in GI tract; b) target bioactive polysaccharides possessing immune-modulatory effects. For a), both in vitro and in vivo fermentation methods will be applied. Various types of phenolic compounds and various structures of dietary fibers (oligosaccharide and polysaccharides) from post-harvest food product will be targeted. The hypotheses are: 1) the variation in structural features of phenolic and dietary fiber could modify colonic microbiota in distinct manners and result in distinct short chain fatty acid profile. 2) Due to the different dietary habit, the original sources of colon microbiota from different parts of the world/different nationality will be different, which will lead to different fermentability for both dietary fiber and phenolic compounds. For b) Previous researches indicated that glucomannan from dendrobium officinal, α-glucan from ganoderma lucidum, β-glucan from cordyceps sinensis, and pectin from American ginseng all demonstrated immune-modulatory activities, while the overall structures are different. The objectives are to find their structural similarity among all the immune-modulatory polysaccharides and to bridge the gap between structure and bioactivities. The hypothesis is that the special group together with the conformation of polysaccharides could trigger the receptor in the immune cell, which contributes to the immune-modulatory effects of these polysaccharides. Both cell culture and the animal trial will be applied to this research.


Recent Publications

Peer reviewed papers

1) Guo, Q*., (2017). Extruded Corn-Soy blends: physicochemical and molecular characterization. Journal of Cereal Science, YJCRS_2017_680_R1 (accepted).

2) Wu, Y., Guo, R., Cao, N., Sun, X**., Guo, Q.,* (2017) A systematical rheological study of polysaccharide from Sophoraalopecuroides L. seeds. Carbohydrate Polymers. DOI: 10.1016/j.carbpol.2017.10.007 (accepted, as corresponding author).

3) Guo, Q., & Chang, S. (2017). Tetra-detector size exclusion chromatography characterization of molecular and solution properties of soluble microbial polysaccharides from an anaerobic membrane bioreactor. Frontiers of Environmental Science & Engineering, 11(2), 16.

4) Guo, Q*., Goff, HD., Cui, SW., (2017). Structural characterisation of galactooligosaccharides (VITAGOS™) synthesized by lactose/β-galactosidase transgalatosylation. Bioactive carbohydrates and dietary fibre. DOI: 10.1016/j.bcdf.2017.07.007 (As first author and corresponding author).

5) Huang, G., Ding, H., Cui. SW., Guo, Q* (2016) Fenugreek fibre in bread: effects on dough development and bread quality" LWT-Food Science and Technology. LWT-D-15-02266. (Corresponding author).

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

7) Guo, Q*., Cui, S.W., Kang, J., Ding, H., Wang, Q. and Wang, C. (2015) Non-starch polysaccharides from American ginseng: physicochemical investigation and structural characterisation. Food Hydrocolloids 44, 320-327. (Corresponding author).

8) Guo Q., Cui S. W., Wang, Q., Hu X., Wu Y., Kang, J. Xing, X and Yada, R. (2013) "Conformational properties of high molecular weight heteropolysaccharide iIsolated from seeds of artemisia sphaerocephala krasch". Food Hydrocolloids, 32(1), 155-161.

9) Guo, Q., Cui, S. W., Wang, Q., Hu, X., Wu, Y., Kang, J., & Yada, R. (2012). "Structural characterisation of a low-molecular-weight heteropolysaccharide (glucomannan) isolated from Artemisia sphaerocephala Krasch." Carbohydrate Research 350(0): 31-39.

10) Guo, Q., Cui, S. W., Wang, Q., Hu, X., Wu, Y., Kang, J., & Yada, R. (2011). "Extraction, fractionation and physicochemical characterisation of water-soluble polysaccharides from artemisia sphaerocephala krasch seed." Carbohydrate Polymers 86(2): 831-836.

11) Guo, Q., Cui, S. W., Wang, Q., Hu, X., Guo, Q., Kang, J., & Yada, R. (2011). "Structure characterisation of high molecular weight heteropolysaccharide isolated from artemisia sphaerocephala krasch seed." Carbohydrate Polymers 86(2): 742-746.

12) Guo, Q., Liu, L., Liu, P., Su, N., & Ma, F. (2007). Study on flavonoid extraction from reed leaves. Food Research and Development, 28(12), 59-62.

13) Ding, H.H., Guo, Q et al., Xyloglucans from flaxseed kernel cell wall: structural and conformational characterisation. Carbohydrate Polymers, 2016. 151: p. 538-545.

14) Zhu, L., Jones, C., Guo, Q., et al (2016). An evaluation of total starch and starch gelatinization methodologies in pelleted animal feed. Journal of Animal Science, (Accepted).

15) Ai, L., Guo, Q., Ding, H., Guo, B., Chen, W., Cui, S.W., Structure characterisation of exopolysaccharides from Lactobacillus casei LC2W from skim milk, Food Hydrocolloids (2015), doi: 10.1016/j.foodhyd.2015.10.023.

16) Chen, H., Chang, S., Guo, Q., Hong, Y. and Wu, P. (2016) Brewery wastewater treatment using an anaerobic membrane bioreactor. Biochemical Engineering Journal 105, Part B, 321-331.

17) Liu, Y., Chang, S., Defersha, F. M., Guo., Q. and Chen, R. (2015). Characterisation of proton binding properties of extracellular polymeric substances in an expanded granular sludge bed using linear programming analysis. Journal of Advances in Biology & Biotechnology,    4(1): 1-11.

18) Kang, J., Guo, Q., Wang, Q., Phillips, G.O. & Cui, S. W. (2015), New studies on gum ghatti (Anogeissus latifolia) part 5: The conformational properties of gum ghatti, Food Hydrocolloids, 43 (0),25-30.

19) Kang, J., Guo, Q., Wang, Q., Phillips, G.O. & Cui, S. W. (2015). Physicochemical characteristics of the protein moiety of gum ghatti. Food Hydrocolloids, 44 (0), 237-243.

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, 42, Part 1(0), 187-195.

21) Razavi, S. M. A., S. W. Cui, Guo, Q., Ding, H. (2014) "Some physicochemical properties of sage (Salvia macrosiphon) seed gum. Food Hydrocolloids, 35, 453-462.

22) Zhao, Q., Hu, X., Guo, Q., et al, (2013) Physicochemical properties and regulatory effects on db/db diabetic mice of β-glucans extracted from oat, wheat and barley. Food Hydrocolloids, 37, 20-28.

23) Liu, Y., Zhang, J., Tang, Q., Yang, Y., Guo, Q., Wang, Q., Wu, D and Cui S. W. (2013) Characterisation of bioactive β-D-glucan isolated from the fruiting bodies of Ganoderma lucidum, Carbohydrate Polymer 101, 968-974.

24) 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, 124(0), 331-336.

25) Hu, XZ., Xing, XH., Zhang, ZM., Wu, RQ., Guo, Q., Cui, S. W., & Wang, Q. (2011). Antioxidant effects of Artemis sphaerocephala Krasch. gum, on streptozotocin-induced type 2 diabetic rats. Food Hydrocolloids, 25(2), 207-213.

26) Kang, J., Cui, S. W., Phillips, G. O., Chen, J., Guo, Q., & Wang, Q. (2011). New studies on gum ghatti (Anogeissus latifolia) part II. Structure characterisation of an arabinogalactan from the gum by 1D, 2D NMR spectroscopy and methylation analysis. Food Hydrocolloids, 25(8), 1991-1998.

27) Kang, J., Cui, S. W., Phillips, G. O., Chen, J., Guo, Q., & Wang, Q. (2011b). New studies on gum ghatti (Anogeissus latifolia) Part III: Structure characterisation of a globular polysaccharide fraction by 1D, 2D NMR spectroscopy and methylation analysis. Food Hydrocolloids, 25(8), 1999-2007.

28) Delimont, Fiorentino, Opoku-Acheampong, Joseph, Guo Q., Alavi, Lindshield 2017, Newly formulated, protein-quality enhanced, extruded, sorghum, cowpea, corn, soy, sugar and oil containing fortified-blended foods lead to adequate vitamin A, iron outcomes and improved growth compared with non-extruded CSB+ in rats. Journal of Nutritional Science (accepted)

29) Sui, Guo, Q., et al. 2016. "Structure features of the intracellular polysaccharide from submerge-cultured Ganoderma lucidum and the irrelative immune-anticancer activities of polysaccharides from Ganoderma lucidum" Bioactive Carbohydrates and Dietary Fibre, 8 (2), 43-50.

Book Chapters

1) Guo Q., Cui S. W and Kang, J, (2014). Classical methods for food carbohydrates analysis (chapter 16), Food Oligosaccharides: Production, Analysis and Bioactivity, Wiley-Blackwell.

2) Guo Q., Cui S. W (2014). Polysaccharides from Dendrobium Officinal, Cordyceps Sinensis and Ganoderma: structure and bioactivities, Gums and Stabilizers for the food industry 17. 303-317.

3) Guo Q., Hu, X and Wang, C., (2017) Polysaccharides: solubility and structure, in solubility of polysaccharides (Open access), In tech: open science/Open mind (in Press)


1) Guo Q., Cui S.W (2017) Methodology for structural analysis of polysaccharides, SpringerBriefs in Bio-based Polymers. (accepted, in press).


Honors & Awards

2017 Tianjin Thousand Young Talents Plan