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This profile was last updated on 12/22/15  and contains information from public web pages and contributions from the ZoomInfo community.

Dr. Jianping Wu

Wrong Dr. Jianping Wu?

Associate Professor

Phone: (780) ***-****  
University of Alberta
8440 - 112 St
Edmonton , Alberta T6G 2R7

Company Description: About the University of Alberta's Faculty of Engineering ( The UofA's Faculty of Engineering is one of the largest and most accomplished...   more

Employment History

26 Total References
Web References
Academic Profiles - University of Alberta, 10 Sept 2015 [cached]
Jianping Wu, Professor
Jianping Wu Current ..., 10 Sept 2015 [cached]
Jianping Wu Current Teaching Home > Staff Profiles > Academic Profiles > Jianping Wu
Jianping Wu
Phone: 780-492-6885
Majumder, K. and Wu, J.* (2015). Antihypertensive Peptides from Food Proteins and their Underlying Mechanisms of Action: a Review. International Journal of Molecular Science. 16, 256-283 (Invited paper).
Jahandideh, F., Majumder, K., Chakrabarti, S., Morton, J. S., Panahi, S., Kaufman, S., Davidge, S. T. & Wu, J.* (2014). 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. Plos One 9(12): e115006.
Nikouei, N. S., Vakili, M. R., Akbari, A., Wu, J. Lavasanifar. A. (2014). Biodegradable Thermo-reversible Hydrogels based on Triblock Copolymers of PEG and Functionalized Poly(ε-caprolactone). Acta Biomaterialia (Accepted on Oct 2, 2014).
Navidghasemizad, S., Temelli, F*., Wu, J.* (2015). Phase Separation Behavior of Egg Yolk Suspensions after Anionic Polysaccharides Addition. Carbohydrate Polymers 117, 297-303.
Navidghasemizad, S., Temelli, F*., Wu, J.* (2014). Enzymatic treatments impact on physicochemical properties of leftover egg yolk pellet after Immunoglobulin Y separation. Journal of American Oil Society Science 91:1857-1866.
Navidghasemizad, S., Temelli, F*., & Wu, J.* (2014). Moisture impact on extractability of phospholipids from leftover egg yolk after enzymatic treatment using supercritical carbon dioxide. Food and Bioproducts Processing. DOI: 10.1016/j.fbp.2014.07.002.
Li, Z., You, J., Luo, Y. & Wu, J.* (2014). Purification and characterization of parvalbumin isotypes from grass carp. Journal of Agricultural and Food Chemistry. 62 (26): 6212-6218.
Wang, J. & Wu, J.* (2014). An improved method to extract and purify cystatin from hen egg white. Journal of Chromatography .B, Analytical Technologies in the Biomedical and Life Sciences. 963: 10-15.
Renama, M., & Wu, J.* (2014). Antioxidant activity in cooked and simulated digested eggs. Food & Function. 5(7): 1464-1474.
Wang, C., Wu, J.,* Bernard, G. M., & Wasylishen, R. E. (2014).
Intarasirisawat, R., Benjakul, S., Visessanguan, W. and Wu, J. (2014). Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. LWT-Food Science and Technology. 58 (1): 280-286.
Ren, J. & Wu, J.* (2014). Preparation of high purity phosvitin using anion exchange chromatography. Food Chemistry. 158: 186-191.
Chakrabarti, S., Jahandideh, F. & Wu, J.* (2014). Food-derived bioactive peptides on inflammation and oxidative stress. Biomed Research International. Volume 2014 (2014), Article ID 608979, 11 pages (Invited Paper).
Nimalaratne, C., Sun, C., Wu, J., Curtis, J. M. & Schieber, A. (2014). Quantification of selected fat soluble vitamins and carotenoids in infant formula and dietary supplements using fast liquid chromatography coupled with tandem mass spectrometry. Food Research International. 66: 69-77.
Wang, J. & Wu, J.* (2014) Proteomic analysis of fertilized egg white during early incubation. EuPA Open Proteomics. 2,38-59.
Navidghasemizad, S., Temelli, F*., & Wu, J.* (2014). Effect of enzymatic hydrolysis on the extractability of phospholipids from leftover egg yolk using supercritical CO2. Separation and Purification Technology. 122(2): 192-198
Navidghasemizad, S., Temelli, F*., & Wu, J.* (2014). Physicochemical properties of leftover egg yolk after livetins removal. European Food Research and Technology. 55(1): 170-175.
Academic Profiles - University of Alberta, 24 Feb 2014 [cached]
Jianping Wu, Associate Professor
Canadian Poultry Research Council | Research Results, 1 June 2015 [cached]
Jianping Wu, University of Alberta
News - Manitoba Egg Farmers, 25 Dec 2014 [cached]
In a partnership with industry, including the Alberta Livestock and Meat Agency (ALMA), Alberta Innovates Bio Solutions and Egg Farmers of Alberta, Dr. Jianping Wu, of the University of Alberta, researched additional uses for the handy egg. With a focus on finding links between eggs and human health, Dr. Wu's research led to two discoveries.
In a second project, Dr. Wu developed proof-of-concept technology to extract sialic acid from egg white ovomucin.
Dr. Wu explains, "Sialic acid, an essential nutrient for infant brain development, is found in rich supply in human milk.
Dr. Wu's research is helping to meet these wants."
Through Dr. Wu's research, Alberta could see growth in the egg market, with increased demand for eggs, expansion of the egg-breaking business, and increased egg processing knowledge. As a next step, Dr. Wu has engaged an external organization to perform a feasibility study and develop a business plan to commercialize the egg peptides.
For more on these projects, contact Dr. Wu at Visit for additional One Health concept partnerships.
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