Jianping Wu

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Division Director (Food Sci.), 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

Division Director (Food Sci.), Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
jwu3@ualberta.ca

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

AFNS 532 - Advanced Food Protein Chemistry and Technology

Chemistry and technology of food protein purification, modification, structure and functional properties. Food related proteins from animal and plant sources will be discussed. Prerequisite: Consent of instructor.


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.


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 current issues in nutrition and health. Students will complete a group project in the area of nutrition and food science. Prerequisite: *90.


Browse more courses taught by Jianping Wu

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

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

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

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

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

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

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

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

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

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

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.

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

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

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)

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

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

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

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

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

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