Wenjun Liu

Personal Information
Birth Year:1985
Name (English): Wenjun Liu
Name (Pinyin): LWJ
E-Mail:
School/Department: 食品科学与工程学院
Education Level: With Certificate of Graduation for Doctorate Study
Business Address: 10教428
Contact Information: 电话：18580612528 邮箱：617131210@qq.com
Degree: Doctoral Degree in Philosophy
Professional Title: Lecturer (higher education)
Status: 在岗
Alma Mater: 新西兰林肯大学

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Paper Publications

Current position: Home > Scientific Research > Paper Publications

.Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread.[Journal Article]:Cereal chemistry,2017,94(3):581-587
.Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality.[Journal Article]:European food research and technology,2017,243(5):727-734
.Effect of cellulase, xylanase and a-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.[Journal Article]:Food Chemistry,2017(234):93-102
Wenjun Liu,Mohammad Khalid,Shadma Wahab,Mohd Faizan Sid,Shaheer Hasan K,Mohd Sadiq,Zeenat Khatoon.A multitier virtual screening study of phytoconstituents as Myeloid Cell Leukemias 1 inhibitors:JOURNAL OF BIOMOLECULAR STRUCTURE AND DYNAMICS,2024(9)
Wenjun Liu,Margaret Brenna,Tu Dawei,Charles Brennan,黄维.Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour:Food Science and Technology,2023(4)
Wenjun Liu,MargaretBrennan,Charles Brennan,You Linfeng,Wu Li.Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran:Journal of Food Science,2023(12)
Wenjun Liu,Margaret Brenna,Tu Dawei,Charles Brennan.Infuence of α?amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran:Scientific Reports,2023(3)
Wenjun Liu,Margaret Brenna,Charles Brennan,You Linfeng,Tu Dawei.Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread:Foods,2023(12)

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