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Wenjun Liu

Lincoln University (Pennsylvania)

5

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80

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

2020 Lwt - Food Science and Technology
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The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread

2018
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Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

2017 Cereal Chemistry
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Erratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

2017 European Food Research and Technology
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Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran

2017 Food Chemistry
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