James House

Professor

University of Manitoba

Canada

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James House is a Professor at the University of Manitoba in Canada. His research focuses on plant-based proteins, including the composition and functionality of various legumes and grains, as well as the implications for animal feed. He has published recent articles on topics such as the protein quality of cereals, the breeding potential of lentils, and the safety of hemp-derived products in nutrition.

James House

Research Interests

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Articles (20)

High- and low-protein pea genotypes: a comparative study of the composition, quality, and functionality of flour

Breeding potential of cultivated lentil for increased protein and amino acid concentrations in the Northern Great Plains

Effect of enzyme hydrolysis on the functionality, protein quality, and flavour profile of lentil and chickpea protein isolates

Effect of solid-state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

Safety and efficacy of hemp-derived products in animal feeds—a narrative review

Standardized ileal amino acid digestibility and performance indices in pullets and laying hens fed expeller-pressed Canadian prairie soybean meal

Protein quality of cereals: Digestibility determination and processing impacts

Options for substantiating protein content claims for conventional foods

Chemical Characterization of Hemp (Cannabis sativa L.)-Derived Products and Potential for Animal Feed

Adding pulse flours to cereal-based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods

The in vivo and in vitro protein quality of three hemp protein sources

Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours

Characterization of the mechanical properties of high moisture meat analogues using low intensity ultrasound: linking mechanical properties to textural and nutritional quality attributes

Effects of enzyme treatments on the functionality of commercial pea and pea blended protein ingredients

How different amino acid scoring patterns recommended by FAO/WHO can affect the nutritional quality and protein claims of lentils

The Effect of Increasing Levels of Omega-3 Fatty Acids from either Flaxseed Oil or Preformed Docosahexaenoic Acid on Fatty Acid Composition, Plasma Oxylipin and Immune Response of Laying Hens.

Effect of a pH shift treatment on the functional properties of individual and blended commercial plant protein ingredients

Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours

Examination of the functional properties, protein quality, and iron bioavailability of low-phytate pea protein ingredients

Quantitative trait loci associated with amino acid concentration and in vitro protein digestibility in pea (Pisum sativum L.)

Collaborators (4)

Bunyamin Tar'an

Harold Aukema

Filiz Koksel

Nandhakishore Rajagopalan

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