Get started
Author

Wenjun Liu

Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
2017 · Wenjun Liu, Margaret Anne Brennan, et al. · Food Chemistry · 111
Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China
2010 · Jiachao Zhang, Wenjun Liu, et al. · Food Control · 98
Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
2016 · Wenjun Liu, Margaret Brennan, et al. · European Food Research and Technology · 49
Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread
2017 · Wenjun Liu, Margaret Brennan, et al. · Cereal Chemistry · 37
The effects of fungal lipase-treated milk lipids on bread making
2020 · Zhiguang Huang, Charles Stephen Brennan, et al. · LWT · 26
Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran
2023 · Wenjun Liu, Margaret Brennan, et al. · Scientific Reports · 22
PDF
Erratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
2016 · Wenjun Liu, Margaret Brennan, et al. · European Food Research and Technology · 14
PDF
The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread
2018 · LIU Wenjun, BRENNAN Margaret, et al. · Grain & Oil Science and Technology · 9
PDF
Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region
2025 · Dawei Tu, Junhan Kang, et al. · Foods · 7
Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran
2023 · Wenjun Liu, Margaret Brennan, et al. · Journal of Food Science · 7
Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread
2023 · Wenjun Liu, Margaret Brennan, et al. · Foods · 7
PDF
Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour
2023 · Wenjun Liu, Margaret Brennan, et al. · Food Science and Technology · 5
Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response
2025 · Wenjun Liu, Jian Ming, et al. · Foods · 3
PDF
Metabolic mechanisms underlying the enhanced sensory quality of Sangzhi white tea under red and far-red light during withering
2026 · Yuanyuan Zhao, Wenjun Liu, et al. · Food Chemistry
Product-level comparison of selected lactic acid bacteria from Nepalese naturally fermented dairy products under standardized single-strain fermentation conditions
2026 · Lixia Zhao, Yibo Yang, et al. · LWT
Retraction notice to “Cell yield and growth of Bifidobacterium longum subsp. infantis B8762 at different incubation temperature conditions” [Lebensmittel-Wissenschaft & Technologie 237 (2025) 118767]
2026 · Guoqiang Yao, Zhan Yang, et al. · LWT
[Finite element method simulating bursting process of multi-chamber flexible package infusion bag].
2021 · Huaijun Yue, Guanshi Wang, et al. · PubMed
Works count: 17
Citation count: 395
H-index: 8
I10-index: 7
Year
Topic
Type