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Scopus Author ID: 57201900424

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Education and qualifications (1)

University of Saskatchewan: Sask., Sask., CA

2019-09 to 2023-11 | PhD (Department of Chemical and Biological Engineering)
Education
Source: Self-asserted source
Yue He

Works (7)

Composition and properties of ethanol-precipitated chickpea aquafaba

Food Hydrocolloids
2024-05 | Journal article
DOI: 10.1016/j.foodhyd.2023.109723
Contributors: Yue He; Jianheng Shen; Venkatesh Meda; Martin J.T. Reaney
Source: check_circle
Crossref

Aquafaba, a new plant-based rheological additive for food applications

Trends in Food Science and Technology
2021 | Journal article
DOI: 10.1016/j.tifs.2021.02.035
EID:

2-s2.0-85101761187

Part of ISSN: 09242244
Contributors: He, Y.; Meda, V.; Reaney, M.J.T.; Mustafa, R.
Source: Self-asserted source
Yue He via Scopus - Elsevier
grade
Preferred source (of 2)‎

Aquafaba from Korean Soybean I: A Functional Vegan Food Additive

Foods
2021-10 | Journal article | Author
DOI: 10.3390/foods10102433
Contributors: Youn Young Shim; Yue He; Ji Hye Kim; Jae Youl Cho; Venkatesh Meda; Wan Soo Hong; Weon-Sun Shin; Sang Jin Kang; Martin J. T. Reaney
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis

Foods
2021-10 | Journal article | Author
DOI: 10.3390/foods10112589
Contributors: Yue He; Youn Young Shim; Jianheng Shen; Ji Hye Kim; Jae Youl Cho; Wan Soo Hong; Venkatesh Meda; Martin J. T. Reaney
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs

Foods
2021-08 | Journal article | Author
DOI: 10.3390/foods10091978
Contributors: Yue He; Sarah Purdy; Timothy Tse; Bunyamin Tar'an; Venkatesh Meda; Martin J. T. Reaney; Rana Mustafa
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Chickpea cultivar selection to produce aquafaba with superior emulsion properties

Foods
2019 | Journal article
DOI: 10.3390/foods8120685
EID:

2-s2.0-85077658464

Part of ISSN: 23048158
Contributors: He, Y.; Shim, Y.Y.; Mustafa, R.; Meda, V.; Reaney, M.J.T.
Source: Self-asserted source
Yue He via Scopus - Elsevier

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

International Journal of Food Science and Technology
2018 | Journal article
DOI: 10.1111/ijfs.13813
EID:

2-s2.0-85046454244

Part of ISSN: 13652621 09505423
Contributors: Mustafa, R.; He, Y.; Shim, Y.Y.; Reaney, M.J.T.
Source: Self-asserted source
Yue He via Scopus - Elsevier
grade
Preferred source (of 2)‎

Peer review (22 reviews for 4 publications/grants)

Review activity for Applied food research. (8)
Review activity for Current opinion in food science. (2)
Review activity for Food hydrocolloids. (11)
Review activity for Future foods. (1)
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