Jianping Wu

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Biochemistry
• Amino acid

Jianping Wu focuses on Biochemistry, Hydrolysate, Chromatography, Peptide and Antioxidant. His Biochemistry study frequently draws connections between adjacent fields such as Quantitative structure–activity relationship. His Hydrolysate research includes elements of Size-exclusion chromatography, Digestion, Protease and Canola.

The Chromatography study combines topics in areas such as DPPH and Enzymatic hydrolysis. His biological study spans a wide range of topics, including Enzyme assay, Enzyme and Angiotensin-converting enzyme. His study ties his expertise on Food science together with the subject of Antioxidant.

His most cited work include:

• Structural Requirements of Angiotensin I-Converting Enzyme Inhibitory Peptides: Quantitative Structure−Activity Relationship Study of Di- and Tripeptides (355 citations)
• Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides (267 citations)
• Hypotensive and Physiological Effect of Angiotensin Converting Enzyme Inhibitory Peptides Derived from Soy Protein on Spontaneously Hypertensive Rats (196 citations)

What are the main themes of his work throughout his whole career to date?

Jianping Wu mainly investigates Biochemistry, Hydrolysate, Peptide, Chromatography and Egg white. His Biochemistry study focuses mostly on Antioxidant, Ovotransferrin, Egg protein, Enzyme and Amino acid. His research in Hydrolysate tackles topics such as Thermolysin which are related to areas like IC50.

His Peptide research incorporates elements of Digestion, Angiotensin-converting enzyme and Functional food. His Chromatography research is multidisciplinary, relying on both Yolk and Enzymatic hydrolysis. His Egg white study incorporates themes from Ovalbumin, Internal medicine and Endocrinology.

He most often published in these fields:

• Biochemistry (35.96%)
• Hydrolysate (28.07%)
• Peptide (25.00%)

What were the highlights of his more recent work (between 2019-2021)?

• Peptide (25.00%)
• Cell biology (6.58%)
• Hydrolysate (28.07%)

In recent papers he was focusing on the following fields of study:

His main research concerns Peptide, Cell biology, Hydrolysate, Biochemistry and Pharmacology. His study in Peptide is interdisciplinary in nature, drawing from both Enzyme, GLUT4, Egg white, Ovotransferrin and Functional food. While the research belongs to areas of Egg white, Jianping Wu spends his time largely on the problem of Embryo, intersecting his research to questions surrounding Superoxide and Yolk.

His Hydrolysate study integrates concerns from other disciplines, such as Thermolysin and U937 cell. His Biochemistry study frequently intersects with other fields, such as Milk protein. His studies in Pharmacology integrate themes in fields like Angiotensin II, Renin–angiotensin system, Blood pressure and Stimulation.

Between 2019 and 2021, his most popular works were:

• Safety considerations on food protein-derived bioactive peptides (15 citations)
• Safety considerations on food protein-derived bioactive peptides (15 citations)
• Perspectives on the Potential Benefits of Antihypertensive Peptides towards Metabolic Syndrome. (7 citations)

In his most recent research, the most cited papers focused on:

• Enzyme
• Biochemistry
• Amino acid

Jianping Wu mostly deals with Peptide, Functional food, Biochemistry, Pharmacology and Nutraceutical. His research on Functional food frequently connects to adjacent areas such as Hydrolysate. As a member of one scientific family, Jianping Wu mostly works in the field of Hydrolysate, focusing on Enzyme and, on occasion, Antioxidant.

Biochemistry is frequently linked to Milk protein in his study. The concepts of his Pharmacology study are interwoven with issues in Myocyte, Angiotensin II, NF-κB and Stimulation. The various areas that Jianping Wu examines in his Nutraceutical study include Protein purification, Food protein, Maillard reaction, Peptide modification and Ic50 values.