Wenjun Liu

Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran

Wenjun Liu, Margaret A. Brennan, Luca Serventi et al. · Food Chemistry · 2017 · 107 citations

Engineering, Food Biophysics, Biochemical Engineering +6

Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China

Jiachao Zhang, Wenjun Liu, Zhihong Sun et al. · Food Control · 2010 · 96 citations

Microbial Diversity, Food Fermentation, Medicine +8

Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

Wenjun Liu, Margaret A. Brennan, Luca Serventi et al. · European Food Research and Technology · 2016 · 45 citations

Food Chemistry, Nutrition, Potential Reduction +7

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

Wenjun Liu, Margaret A. Brennan, Luca Serventi et al. · Cereal Chemistry · 2017 · 30 citations

Food Chemistry, Nutrition, Health Sciences +14

The effects of fungal lipase-treated milk lipids on bread making

Zhi‐Guang Huang, Charles S. Brennan, Haotian Zheng et al. · LWT · 2020 · 20 citations

Food Chemistry, Lipid Analysis, Engineering +10