Anni Bygvrå Hougaard
Lektor
ORCID: 0000-0001-9767-4092
1 - 2 ud af 2Pr. side: 50
- 2022
- Udgivet
In situ SAXS study of non-fat milk model systems during heat treatment and acidification
Li, R., Jæger, T. C., Rovers, T. A. M., Svensson, B., Ipsen, Richard, Kirkensgaard, Jacob Judas Kain & Hougaard, Anni Bygvrå, 2022, I: Food Research International. 157, 11 s., 111292.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Water mobility and microstructure of acidified milk model gels with added whey protein ingredients
Li, R., Czaja, Tomasz Pawel, Glover, Z. J., Ipsen, Richard, Jæger, T. C., Rovers, T. A. M., Simonsen, A. C., Svensson, B., van der Berg, Franciscus Winfried J & Hougaard, Anni Bygvrå, 2022, I: Food Hydrocolloids. 127, 13 s., 107548.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
ID: 4229594
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Cheese powder without emulsifying salt - processing parameters and stability
Publikation: Konferencebidrag › Poster › Forskning
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659
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Publikation: Konferencebidrag › Poster › Forskning
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636
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Do food bacteria use radicals to kill each other?
Publikation: Konferencebidrag › Poster › Forskning
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