| 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 | 168 | 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 | 102 | 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 | 57 | 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 | 47 | 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 | 22 | 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 | 18 | 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 |
| Composition and properties of ethanol-precipitated chickpea aquafaba Y He, J Shen, V Meda, MJT Reaney Food Hydrocolloids 150, 109723, 2024 | 1 | 2024 |
| 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 |
| Method for preparing legumes powder using aquafaba YY Shim, MJT Reaney, Y He, YJ Kim US Patent App. 18/599,690, 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. HY He Yue, ZJL Zhao JinLi, ZS Zhang Shen, LQH Li QingHao, ... | | 2016 |
Martin J.T. ReaneyChair of Lipid Quality and Utilisation, University of Saskatchewan在 usask.ca 的电子邮件经过验证
Martin J.T. ReaneyChair of Lipid Quality and Utilisation, University of Saskatchewan在 usask.ca 的电子邮件经过验证
Venkatesh MedaProfessor of Food Process Engineering and Post-Harvest Technologies在 usask.ca 的电子邮件经过验证