Haizhou Wu

Visiting Researcher at Food and Nutrition Science

Haizhou Wu is a researcher at the division of Food and Nutrition Science. His research is mainly focused on developing new technologies for stabilization of seafood by-products against lipid oxidation, specifically by removing/deactivating blood/Hb or by adding smart antioxidant solutions. In his project, studies are done in various models, ranging from isolated fish erythrocytes up to whole fish by-products. The aim is to raise the value of seafood by-products so they can be recycled back into the food chain. The project will hereby contribute to a circular economy and increased potential for industrial symbiosis.

Source: chalmers.se
Image of Haizhou Wu

Showing 28 publications

2023

Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins

Haizhou Wu, Gabriel Oliveira, Mary Ann Lila
Comprehensive Reviews in Food Science and Food Safety. Vol. 22 (1), p. 333-354
Review article
2022

Formation of reactive aldehydes (MDA, HHE, HNE) during in vitro digestion of cod muscle: Role of hemoglobin from trout and bovine sources

Haizhou Wu, Cecilia Tullberg, Ingrid Undeland
JAOCS, Journal of the American Oil Chemists Society. Vol. 99 (S1), p. 115-115
Other conference contribution
2022

Inhibitory effect of sphingoid bases on the oxidative flavor deterioration of fish oil

Namal Senanayake, Haizhou Wu
JAOCS, Journal of the American Oil Chemists Society. Vol. 99 (S1), p. 117-117
Other conference contribution
2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Ingrid Undeland et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 115-116
Other text in scientific journal
2022

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Nantawat Tatiyaborworntham, Fatih Oz, M. P. Richards et al
Food Chemistry: X. Vol. 14
Journal article
2022

Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular docking

Haizhou Wu, Jie Yin, Shulan Xiao et al
Food Chemistry. Vol. 384
Journal article
2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al
Food Chemistry. Vol. 373
Journal article
2022

Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model

Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai et al
Food Chemistry. Vol. 393 (1)
Journal article
2022

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Haizhou Wu, Kathrine H. Bak, Gheorghe V. Goran et al
Critical Reviews in Food Science and Nutrition. Vol. In Press
Review article
2022

Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

Haizhou Wu, Sung Yong Park, Mark P. Richards
FOOD CHEMISTRY-X. Vol. 16
Journal article
2022

Inhibitory mechanisms of quercetin against hemoglobin-mediated lipid oxidation in washed muscle model.

Haizhou Wu, Jie Yin, Mark P. Richards
JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 122-122
Other conference contribution
2022

Lipid oxidation and antioxidant delivery systems in muscle food

Haizhou Wu, Mark P. Richards, Ingrid Undeland
Comprehensive Reviews in Food Science and Food Safety. Vol. 21 (2), p. 1275-1299
Review article
2022

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi et al
Critical Reviews in Food Science and Nutrition. Vol. In Press
Review article
2021

Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle

Haizhou Wu, Shulan Xiao, Jie Yin et al
Food Chemistry. Vol. 336
Journal article
2021

Characterizing Endogenous Pro-oxidants and Potent Antioxidants in Muscle Food Systems

Mark Richards, Haizhou Wu, Nantawat Tatiyabororntham
JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 118-118
Other conference contribution
2021

Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

Mursalin Sajib, Haizhou Wu, Rikard Fristedt et al
Scientific Reports. Vol. 11 (1), p. 1-12
Journal article
2021

Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage.

Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
JAOCS, Journal of the American Oil Chemists Society. Vol. 98 (S1), p. 128-128
Other conference contribution
2021

Development of an Effective Dipping Strategy to Prevent Lipid Oxidation of Herring (clupea Harengus) Filleting Co-products

Haizhou Wu, Ingrid Undeland
JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 120-121
Other conference contribution
2021

A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage

Haizhou Wu, Bita Forghani Targhi, Mursalin Sajib et al
Food and Bioprocess Technology. Vol. 14 (12), p. 2207-2218
Journal article
2021

Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

Haizhou Wu, S. Xiao, J. Yin et al
Food Chemistry. Vol. 342
Journal article
2021

Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization.

Ann-Dorit Sorensen, Haizhou Wu, Grethe Hyldig et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 140-141
Other conference contribution
2020

Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

Semhar Ghirmai, Linnea Eriksson, Haizhou Wu et al
Food and Bioprocess Technology. Vol. 13 (8), p. 1344-1355
Journal article
2020

Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

Haizhou Wu, Semhar Ghirmai, Ingrid Undeland
Food Chemistry. Vol. 316
Journal article

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Showing 3 research projects

2019–2021

Konsumentinformation om blåmusslor - ett hållbart livsmedel för framtiden

Ingrid Undeland Food and Nutrition Science
Haizhou Wu Food and Nutrition Science
Statens jordbruksverk

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Haizhou Wu Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
European Commission (EC)

5 publications exist
2019–2023

BlueValue

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
Haizhou Wu Food and Nutrition Science
Bio-based Industries Joint Undertaking (BBI JU)
Region Västra Götaland
Chalmers

2 publications exist
There might be more projects where Haizhou Wu participates, but you have to be logged in as a Chalmers employee to see them.