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Food 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 WuJournal of Agricultural and Food Chemistry|January 10, 2013
Transport of IRW, an ovotransferrin-derived antihypertensive peptide, in human intestinal epithelial Caco-2 cellsSatyanarayana Bejjani, Jianping WuFood Chemistry|September 13, 2014
Purification and characterisation of angiotensin I converting enzyme (ACE) inhibitory peptides derived from enzymatic hydrolysate of ovotransferrinKaustav Majumder, Jianping WuPageof 72