| Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake R Mustafa, Y He, YY Shim, MJT Reaney International journal of food science & technology 53 (10), 2247-2255, 2018 | 162 | 2018 |
| Aquafaba, a new plant-based rheological additive for food applications Y He, V Meda, MJT Reaney, R Mustafa Trends in Food Science & Technology 111, 27-42, 2021 | 89 | 2021 |
| Chickpea cultivar selection to produce aquafaba with superior emulsion properties Y He, YY Shim, R Mustafa, V Meda, MJT Reaney Foods 8 (12), 685, 2019 | 51 | 2019 |
| Standardization of aquafaba production and application in vegan mayonnaise analogs Y He, SK Purdy, TJ Tse, B Tar’an, V Meda, MJT Reaney, R Mustafa Foods 10 (9), 1978, 2021 | 42 | 2021 |
| Aquafaba from Korean Soybean II: Physicochemical properties and composition characterized by NMR analysis Y He, YY Shim, J Shen, JH Kim, JY Cho, WS Hong, V Meda, MJT Reaney Foods 10 (11), 2589, 2021 | 19 | 2021 |
| Aquafaba from Korean soybean I: A functional vegan food additive YY Shim, Y He, JH Kim, JY Cho, V Meda, WS Hong, WS Shin, SJ Kang, ... Foods 10 (10), 2433, 2021 | 15 | 2021 |
| Aquafaba replaces egg white in sponge cake Y He, R Mustafa, YY Shim, MJT Reaney 2nd International Conference on Food Chemistry & Nutrition, Vancouver, 2017 | 4 | 2017 |
| Chickpea aquafaba as an emulsifier in food-oil systems Y He | 3 | 2019 |
| Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs. Foods 2021, 10, 1978 Y He, SK Purdy, TJ Tse, B Tar’an, V Meda, MJT Reaney, R Mustafa Physicochemical and Sensory Evaluation of Grain-Based Food, 77, 2021 | 2 | 2021 |
| Aquafaba from Korean Soybean I: A Functional Vegan Food Additive. Foods 2021, 10, 2433 YY Shim, Y He, JH Kim, JY Cho, V Meda, WS Hong, WS Shin, SJ Kang, ... s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021 | 1 | 2021 |
| Composition and properties of ethanol-precipitated chickpea aquafaba Y He, J Shen, V Meda, MJT Reaney Food Hydrocolloids 150, 109723, 2024 | | 2024 |
| Aquafaba Composition, Functionality, and its Application in Vegan Mayonnaise Analogs Y He | | 2023 |
| Chickpea Aquafaba as an Emulsifier in Food-Oil Emulsion. Y He, R Mustafa, V Meda, M Reaney JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 97, 54-54, 2020 | | 2020 |
| Properties of food specialty base oil with trans-free fatty acid produced by enzymatic transesterification. Y He, JL Zhao, S Zhang, QH Li, Y Wang China Oils and Fats 41 (9), 36-40, 2016 | | 2016 |
Martin J.T. ReaneyChair of Lipid Quality and Utilisation, University of SaskatchewanVerified email at usask.ca
