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 · 109 citations · Full text

Agriculture, Biochemistry, Food Science +15

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 · 97 citations

Agriculture, Food Science, Microbiology +13

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

Agriculture, Food Science, Nutritional Sciences +14

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 · 31 citations

Agriculture, Food Science, Nutritional 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 · 24 citations

Agriculture, Biochemistry, Food Science +14