Concepedia

Author

Wenjun Liu

Lincoln UniversityORCID

Also Known As

LIU Wenjun, Wenjun Liu

14

Publications

360

Citations

8

H-Index

24

Concepts

All Affiliations

Lincoln University
WL

About

Wenjun Liu is an author at Lincoln University specializing in health sciences, food chemistry, and food engineering.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

5

5

210

2

Engineering

3

3

146

3

Biochemistry

2

2

39

4

Medicine

1

1

96

5

Public Health

1

1

45

Wenjun Liu

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6

Publications

317

Citations

6

H-Index

YearCitations

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,

Food Chemistry

2017

107

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,

Food Control

2010

96

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

Wenjun Liu, Margaret A. Brennan, Luca Serventi,

European Food Research and Technology

2016

45

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

Wenjun Liu, Margaret A. Brennan, Luca Serventi,

Cereal Chemistry

2017

30

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

Zhi‐Guang Huang, Charles S. Brennan, Haotian Zheng,

LWT

2020

20

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Wenjun Liu, Margaret A. Brennan, Dawei Tu,

Scientific Reports

2023

19

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