James Morton

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Professor

Lincoln University

New Zealand

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About

James Morton is a Professor at Lincoln University in New Zealand. His research areas encompass food science and technology, with recent articles focusing on protein stability in wines, the nutritional properties of edible insects, and innovative food processing techniques. He has contributed significantly to the understanding of food safety and quality through studies on alternative protein sources and the physicochemical properties of food products.

Recent Grants

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Identification, evaluation and detection of biomarkers for lamb meat quality

Open Date: 2019-09-01

Close Date: 2022-08-31

Articles (11)

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2024

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2023

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2023

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2023

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2021

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2020

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2020

Collaborators (3)

Mike Boland

Massey University

NEW ZEALAND

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Dominic Agyei

Senior Lecturer

University of Otago

NEW ZEALAND

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Roland Harrison

Professor

Lincoln University

NEW ZEALAND

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James Morton

Research Interests

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Contact this professor

About

Recent Grants

Articles (11)

Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine

Nutritional composition and techno-functional properties of sago palm weevil (Rhynchophorus ferrugineus) larvae protein extract

Earth Worming—An Evaluation of Earthworm (Eisenia andrei) as an Alternative Food Source

Physicochemical Characteristics, Techno-Functionalities, and Amino Acid Profile of Prionoplus reticularis (Huhu) Larvae and Pupae Protein Extracts

Attitudes to consumption of edible insects by indigenous Māori in Aotearoa New Zealand: future commercial opportunities

Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility

3D printing: Development of animal products and special foods

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Amino Acid Sequences of Lactoferrin from Red Deer (Cervus elaphus) Milk and Antimicrobial Activity of Its Derived Peptides Lactoferricin and Lactoferrampin

Lactoferrin Isolation and Hydrolysis from Red Deer (Cervus elaphus) Milk and the Antibacterial Activity of Deer Lactoferrin and Its Hydrolysates

Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition

Collaborators (3)

Mike Boland

Dominic Agyei

Roland Harrison

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