Anni Bygvrå Hougaard
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
- 2020
- 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 journal › Journal article › Research › peer-review
- 2019
- 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 journal › Journal article › Research › peer-review
- 2018
- 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 journal › Review › Research › peer-review
- Published
Cheese feed to powder : Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders. / da Silva Tenório, Denise Felix; Hirschberg, Cosima; Ahrne, Lilia; Hougaard, Anni Bygvrå; Ipsen, Richard.
In: Journal of Food Engineering, Vol. 237, 2018, p. 215-225.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2017
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2016
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2015
- 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 journal › Journal article › Research › peer-review
ID: 4229594
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Cheese powder without emulsifying salt - processing parameters and stability
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
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592
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Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
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