Anni Bygvrå Hougaard
Associate Professor
- Published
Casein-Based Powders: Characteristics and Rehydration Properties
Silva, D. F. D., Ahrné, Lilia, Ipsen, Richard & Hougaard, Anni Bygvrå, 2018, In: Comprehensive Reviews in Food Science and Food Safety. 17, 1, p. 240-254 15 p.Research output: Contribution to journal › Review › Research › peer-review
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Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates
Shirotani, N., Hougaard, Anni Bygvrå, Lametsch, Rene, Petersen, Mikael Agerlin, Rattray, F. P. & Ipsen, Richard, 2021, In: Food Chemistry. 340, 10 p., 128152.Research output: Contribution to journal › Journal article › Research › peer-review
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The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture
Ray, C. A., Gholamhosseinpour, A., Ipsen, Richard & Hougaard, Anni Bygvrå, 2016, In: International Dairy Journal. 55, p. 38-43 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis
Mohammad-Beigi, H., Wijaya, W., Madsen, M., Hayashi, Y., Li, R., Maria Rovers, T. A., Jæger, T. C., Buell, A. K., Hougaard, Anni Bygvrå, Kirkensgaard, Jacob Judas Kain, Westh, P., Ipsen, Richard & Svensson, B., 2023, In: Food Hydrocolloids. 137, 12 p., 108373.Research output: Contribution to journal › Journal article › Research › peer-review
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Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems
Li, R., Rovers, T. A. M., Jæger, T. C., Wijaya, W., Hougaard, Anni Bygvrå, Simonsen, A. C., Svensson, B. & Ipsen, Richard, 2021, In: International Dairy Journal. 115, 11 p., 104946.Research output: Contribution to journal › Journal article › Research › peer-review
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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, In: Food Research International. 157, 11 p., 111292.Research output: Contribution to journal › Journal article › Research › peer-review
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Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy
Li, R., Ebbesen, M. F., Glover, Z. J., Jæger, T. C., Rovers, T. A. M., Svensson, B., Brewer, J. R., Simonsen, A. C., Ipsen, Richard & Hougaard, Anni Bygvrå, 2023, In: Food Hydrocolloids. 138, 12 p., 108468.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate
Li, R., Rovers, T. A. M., Jæger, T. C., Hougaard, Anni Bygvrå, Svensson, B., Simonsen, A. C. & Ipsen, Richard, 2021, In: International Dairy Journal. 112, 9 p., 104860.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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, In: Food Hydrocolloids. 127, 13 p., 107548.Research output: Contribution to journal › Review › Research › peer-review
- Published
Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions
Kelimu, A., Felix da Silva, D., Geng, X., Ipsen, Richard & Hougaard, Anni Bygvrå, 2017, In: International Dairy Journal. 71, p. 35-42 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4229594
Most downloads
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748
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
657
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published -
635
downloads
Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
Published