Anni Bygvrå Hougaard

Anni Bygvrå Hougaard

Associate Professor


  1. 2020
  2. Published

    Reconstitution behavior of cheese powders : effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration. / da Silva, Denise Felix; Tziouri, Danai; Ahrné, Lilia; Bovet, Nicolas; Larsen, Flemming Hofmann; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: Journal of Food Engineering, Vol. 270, 109763, 2020.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2019
  4. Published

    Cheese powder as emulsifier in oil-in-water (O/W) emulsions : effect of powder concentration and added emulsifying salt during cheese powder manufacture. / da Silva, Denise Felix; Vlachvei, Kalliopi; Tziouri, Danai; Hougaard, Anni Bygvrå; Ipsen, Richard; Ahrné, Lilia.

    In: LWT, Vol. 103, 2019, p. 266-270.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 2018
  6. Published

    Casein-Based Powders : Characteristics and Rehydration Properties. / Silva, Denise Felix da; Ahrné, Lilia; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: Comprehensive Reviews in Food Science and Food Safety, Vol. 17, No. 1, 2018, p. 240-254.

    Research output: Contribution to journalReviewResearchpeer-review

  7. Published
  8. Published

    Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying. / da Silva, Denise Felix; Ahrne, Lilia; Larsen, Flemming Hofmann; Hougaard, Anni Bygvra; Ipsen, Richard.

    In: Powder Technology, Vol. 323, 2018, p. 139-148.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 2017
  10. Published

    Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions. / Kelimu, Abulimiti; Felix da Silva, Denise; Geng, Xiaolu; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: International Dairy Journal, Vol. 71, 2017, p. 35-42.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties. / Felix da Silva, Denise; Larsen, Flemming Hofmann; Hougaard, Anni Bygvrå; Ipsen, Richard.

    In: International Dairy Journal, Vol. 74, 2017, p. 27-38.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. 2016
  13. Published

    Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase. / Hougaard, Anni Bygvrå; Kristensen, Helene Pindstrup; Arneborg, Nils; Andersen, Mogens Larsen; Skibsted, Leif Horsfelt.

    In: Food Research International, Vol. 79, 2016, p. 81-87.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture. / Ray, Colin Andrew; Gholamhosseinpour, Aliakbar; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: International Dairy Journal, Vol. 55, 2016, p. 38-43.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. 2015
  16. Published

    Catalase expression is modulated by vancomycin and ciprofloxacin and influences the formation of free radicals in Staphylococcus aureus cultures. / Wang, Ying; Hougaard, Anni Bygvrå; Paulander, Wilhelm Erik Axel; Skibsted, Leif Horsfelt; Ingmer, Hanne; Andersen, Mogens Larsen.

    In: Applied and Environmental Microbiology, Vol. 81, No. 18, 2015, p. 6393-6398.

    Research output: Contribution to journalJournal articleResearchpeer-review

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