Ms. Yue (Rachel) He BSc, MSc
PhD Student Department of Plant SciencesYue (Rachel) He completed her bachelor’s degree (major: food science and technology) at Jinan University (Guangzhou, China) in 2016 and a Master`s degree (major: biological engineering) at the University of Saskatchewan (Saskatoon, Canada) in 2019. Her Master`s project is to investigate chickpea cooking water (aquafaba) as an emulsifier in food-oil systems. Currently, she is a Ph.D. candidate in Biological Engineering at the University of Saskatchewan. She is working with Dr. Martin Reaney and Dr. Venkatesh Meda on aquafaba physicochemical properties and its applications in food products.
- Address
- Room 6E13 Department of Plant Science
- College of Agriculture and Bioresources, University of Saskatchewan
- 51 Campus Drive Saskatoon, SK, Canada S7N 5A8
Research Area(s)
- Aquafaba
- Vegan mayonnaise
- Chickpea
- Soluble starch
Publications
Yue He, Youn Young Shim, Rana Mustafa, Venkatesh Meda, Martin Reaney (2019). Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties. Foods 8 (12), 685.
Rana Mustafa, Yue He, Youn Young Shim, Martin Reaney (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science and Technology 53 (10), 2247-2255.
Conference Presentations
Yue He, Rana Mustafa, Youn Young Shim, Martin Reaney (2017). Aquafaba replaces egg white in sponge cake. Journal of Experimental Food Chemistry 3(2) (Suppl)
Yue He, Jinli Zhao, Shen Zhang, Qinghao Li, Yong Wang (2016). Properties of food specialty base oil with trans-free fatty acid produced by enzymatic transesterification. China Oils and Fats 41 (9), 36-40.
Rana Mustafa, Yue He, and Martin Reaney (2019). Making aquafaba emulsifier from chickpea, faba bean and other pulses, The 2nd American Oil Chemists’ Society (AOCS) China Section Conference: Health, Advanced Processing and Value-Added Utilization, Guangzhou, China.
Yue He, Youn Young Shim, Fina Nelson, Venkatesh Meda, Martin Reaney (2019). Chickpea cooking water replaces egg in food-oil emulsion. CSBE/SCGAB AGM and Technical Conference, Vancouver, Canada.
Yue He, Youn Young Shim, Venkatesh Meda, Martin Reaney (2018). Aquafaba emulsification properties: the influence of genotype. CAOCS Canadian Lipid & Bioresource Conference, Saskatoon, Canada.
Yue He, Youn Young Shim, Venkatesh Meda, Martin Reaney (2018). Chickpea cooking water as an emulsifier in food oil emulsion. Emerging Technologies for Global Food Security Conference, Saskatoon, Canada.
Yue He, Rana Mustafa, Youn Young Shim, Martin Reaney (2017). Aquafaba replaces egg white in sponge cake. 2nd International Conference on Food Chemistry & Nutrition, Vancouver, Canada.
Yue He, Rana Mustafa, Youn Young Shim, Martin Reaney (2017). Aquafaba as a replacement of egg white in sponge cake. Korean-Canadian Conference on Science and Technology, Montréal, Canada.
Rana Mustafa, Yue He, Youn Young Shim, Martin Reaney (2017). Foaming and emulsifying properties of aquafaba. Korean-Canadian Conference on Science and Technology, Montréal, Canada.
Honors and Awards
(2019, 07) Received Student Travel Award at the University of Saskatchewan.
(2019, 05-2019,08) Received BLE (Biological Engineering) Devolved Scholarship at the University of Saskatchewan.
(2017,05-2018,10) Received BLE (Biological Engineering) Devolved Scholarship at the University of Saskatchewan.
(2017,06) Received Student Travel Award at the University of Saskatchewan