Jianping Wu

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Contact

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
jianping.wu@ualberta.ca
Phone
(780) 492-6885
Address
3-18D Agriculture/Forestry Centre
9011 - 116 St NW
Edmonton AB
T6G 2P5

Overview

About

Degree

PhD, Jiangnan University, Wuxi, China

Job/Research Area 

Protein Chemistry 


Research

Major Responsibilities/Research Interests 

His lab researches eggs. His primary research interest is to understand the links between egg and health, and further process egg into value-added functional foods/nutraceuticals. More specifically, his research focuses on protein/bioactive peptide preparation, purification, characterization, and bioactivity evaluation using chemical methods, cell culture and animal models. Research on developing protein-based biomaterials from agriculture byproducts and wastes is another area of interest. 

Courses

NU FS 200 - Introduction to Functional Foods and Nutraceuticals

Principles of functional food concepts, health claims, regulations, consumer trends, value added food production, and processing technology, and marketing strategies in the food industry. Prerequisite: NU FS 100 or NUTR 100 or consent of Instructor.

Winter Term 2021
NU FS 425 - Methods and Applications in Nutritional Product Development

Development of the rationale and concept or prototype of a novel food with beneficial nutritional properties. Practical and theoretical aspects of nutritional product development and quality assurance and current issues in nutrition and health. Students will complete a group project in the area of nutrition and food science. Prerequisites: NU FS 374 and *90.

Winter Term 2021

Publications

Antihypertensive Peptides from Food Proteins and their Underlying Mechanisms of Action: a Review
Author(s): Majumder, K. and Wu, J
Publication Date: 2015
Publication: International Journal of Molecular Science
Volume: 16
Page Numbers: 256-283

Egg-derived ACE-inhibitory peptides IQW and LKP Reduce Blood Pressure in Spontaneously Hypertensive Rats
Author(s): Majumder, K., Chakrabarti, S., Morton, J. S., Panahi, S., Kaufman, S., Davidge, S. T. & Wu, J
Publication Date: 2015
Publication: Journal of Functional Foods
Volume: 13
Issue: 3
Page Numbers: 50–60

Phase Separation Behavior of Egg Yolk Suspensions after Anionic Polysaccharides Addition
Author(s): Navidghasemizad, S., Temelli, F., Wu, J
Publication Date: 2015
Publication: Carbohydrate Polymers
Volume: 117
Page Numbers: 297-303

An improved method to extract and purify cystatin from hen egg white
Author(s): Wang, J. & Wu, J.
Publication Date: 2014
Publication: Journal of Chromatography .B, Analytical Technologies in the Biomedical and Life Sciences
Volume: 963
Page Numbers: 10-15

Antioxidant activity in cooked and simulated digested eggs
Author(s): Renama, M., & Wu, J.
Publication Date: 2014
Publication: Food & Function.
Volume: 5
Issue: 7
Page Numbers: 1464-1474

Beneficial Effects of Simulated Gastro-Intestinal Digests of Fried Egg and its Fractions on Blood Pressure, Plasma Lipids and Oxidative Stress in Spontaneously Hypertensive Rats
Author(s): Jahandideh, F., Majumder, K., Chakrabarti, S., Morton, J. S., Panahi, S., Kaufman, S., Davidge, S. T. & Wu, J.
Publication Date: 2014
Publication: Plos One
Volume: 9
Issue: 12
Page Numbers: e115006

Biodegradable Thermo-reversible Hydrogels based on Triblock Copolymers of PEG and Functionalized Poly(ε-caprolactone)
Author(s): Nikouei, N. S., Vakili, M. R., Akbari, A., Wu, J. Lavasanifar. A.
Publication Date: 2014
Publication: Acta Biomaterialia

Conjugation of ovotransferrin with catechin showed improved antioxidant activity
Author(s): You, J., Luo, Y. Wu, J.
Publication Date: 2014
Publication: Journal of Agricultural and Food Chemistry
Volume: 62
Issue: 12
Page Numbers: 2581-2587

Effect of enzymatic hydrolysis on the extractability of phospholipids from leftover egg yolk using supercritical CO2
Author(s): Navidghasemizad, S., Temelli, F*., & Wu, J.
Publication Date: 2014
Publication: Separation and Purification Technology
Volume: 122
Issue: 2
Page Numbers: 192–198

Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage
Author(s): Intarasirisawat, R., Benjakul, S., Visessanguan, W. and Wu, J
Publication Date: 2014
Publication: LWT-Food Science and Technology
Volume: 58
Issue: 1
Page Numbers: 280–286

Egg-derived tri-peptide IRW exerts antihypertensive effects in spontanesously hypertensive rats
Author(s): Majumder, K., Chakrabarti, S., Morton, J. S., Panahi, S., Kaufman, S., Davidge, S. T. & Wu, J.
Publication Date: 2014
Publication: Plos One
Volume: 8
Issue: 11
Page Numbers: e82829 (14 pages)

Enzymatic treatments impact on physicochemical properties of leftover egg yolk pellet after Immunoglobulin Y separation
Author(s): Navidghasemizad, S., Temelli, F., Wu, J
Publication Date: 2014
Publication: Journal of American Oil Society Science
Volume: 91
Page Numbers: 1857-1866

Food-derived bioactive peptides on inflammation and oxidative stress. Biomed Research International
Author(s): Chakrabarti, S., Jahandideh, F. & Wu, J
Publication Date: 2014
Publication: Biomed Research International
Volume: Volume 2014
Issue: Article ID 608979
Page Numbers: 11 pages
External Link: http://dx.doi.org/10.1155/2014/608979
Moisture impact on extractability of phospholipids from leftover egg yolk after enzymatic treatment using supercritical carbon dioxide
Author(s): Navidghasemizad, S., Temelli, F., & Wu, J
Publication Date: 2014
Publication: Food and Bioproducts Processing.

Physicochemical properties of leftover egg yolk after livetins removal
Author(s): Navidghasemizad, S., Temelli, F*., & Wu, J.
Publication Date: 2014
Publication: European Food Research and Technology
Volume: 55
Issue: 1
Page Numbers: 170–175

Preparation and characterization of canola protein isolate-poly(glycidyl methacrylate) conjugates: a bio-based adhesive
Author(s): Wang, C., Wu, J.,* Bernard, G. M., & Wasylishen, R. E.
Publication Date: 2014
Publication: Industrial Crops and Products
Volume: 57
Page Numbers: 124-131

Preparation of high purity phosvitin using anion exchange chromatography
Author(s): Ren, J. & Wu, J.
Publication Date: 2014
Publication: Food Chemistry
Volume: 158
Page Numbers: 186–191

Proteomic analysis of fertilized egg white during early incubation
Author(s): Wang, J. & Wu, J.
Publication Date: 2014
Publication: EuPA Open Proteomics
Volume: 2
Page Numbers: 38–59

Purification and characterization of parvalbumin isotypes from grass carp
Author(s): Li, Z., You, J., Luo, Y. & Wu, J.
Publication Date: 2014
Publication: Journal of Agricultural and Food Chemistry
Volume: 62
Issue: 26
Page Numbers: 6212–6218

Purification, Identification and in vivo Activity of Angiotensin I-Converting Enzyme Inhibitory Peptide, Leu-Trp, from Ribbonfish (Trichiurus haumela) Backbone
Author(s): Zou, P., Wang, J.-L., He, G.-Q., Wu, J.
Publication Date: 2014
Publication: Journal of Food Science
Volume: 79
Issue: 1
Page Numbers: C1–C7

Quantification of selected fat soluble vitamins and carotenoids in infant formula and dietary supplements using fast liquid chromatography coupled with tandem mass spectrometry
Author(s): Nimalaratne, C., Sun, C., Wu, J., Curtis, J. M. & Schieber, A.
Publication Date: 2014
Publication: Food Research International
Volume: 66
Page Numbers: 69-77

Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides
Author(s): Girgih, A. T. He, R., Malomo, S., Offengenden, M., Wu, J., & Aluko, R.E.
Publication Date: 2014
Publication: Journal of Functional Foods
Volume: 6
Page Numbers: 384-394