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Nutrients|September 25, 2019
Egg White Ovotransferrin Attenuates RANKL-Induced Osteoclastogenesis and Bone ResorptionNan Shang, Jianping WuJournal of Agricultural and Food Chemistry|November 1, 2022
Egg White Protein Ovotransferrin-Derived IRW (Ile-Arg-Trp) Inhibits LPS-Induced Barrier Integrity Dysfunction and Inflammation in Caco-2 CellsXiaoyu Bao, Jianping WuFood Chemistry|April 16, 2014
Preparation of high purity egg phosvitin using anion exchange chromatographyJiandong Ren, Jianping WuJournal of the Science of Food and Agriculture|January 8, 2015
Thermal-aided phosvitin extraction from egg yolkJiandong Ren, Jianping WuFood Research International (Ottawa, Ont.)|September 7, 2017
Anti-inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced RAW 264.7 macrophagesChalamaiah Meram, Jianping WuJournal of Agricultural and Food Chemistry|May 9, 2020
Egg-Derived Tripeptide IRW Attenuates LPS-Induced Osteoclastogenesis in RAW 264.7 Macrophages via Inhibition of Inflammatory Responses and NF-κB/MAPK ActivationNan Shang, Jianping WuFood Research International (Ottawa, Ont.)|August 17, 2021
Impact of food-derived bioactive peptides on gut function and healthXiaoyu Bao, Jianping WuNutrients|September 26, 2015
Hen Egg as an Antioxidant Food Commodity: A ReviewChamila Nimalaratne, Jianping WuComputational Biology and Chemistry|July 6, 2017
A novel wearable device for continuous, non-invasion blood pressure measurementQin Xin, Jianping WuScientific Reports|January 9, 2020
Effect of introducing frogs and fish on soil phosphorus availability dynamics and their relationship with rice yield in paddy fieldsKaimiao Lin, Jianping WuPageof 74