Anni Bygvrå Hougaard

Anni Bygvrå Hougaard

Associate Professor

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    ORCID: 0000-0001-9767-4092

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    1. Published

      Infusion pasteurization of skim milk: effects of different time-temperature combinations

      Hougaard, Anni Bygvrå, Hammershøj, M. & Ipsen, Richard, 2007. 2 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    2. Published

      Infusion pasteurization of milk: Influence on the viscosity and casein micelle size

      Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    3. Published

      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

    4. Published

      Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion

      Hougaard, Anni Bygvrå, Lawaetz, A. J. & Ipsen, Richard, 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 331-337 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase

      Hougaard, Anni Bygvrå, Kristensen, H. P., Arneborg, Nils, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2016, In: Food Research International. 79, p. 81-87 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

      Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

      Research output: Contribution to conference › Conference abstract for conference › Research

    7. Published

      Emulsifying salt increase stability of cheese emulsions during holding

      Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

      Research output: Contribution to conference › Poster › Research

    9. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    10. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

      Research output: Contribution to conference › Poster › Research

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