Anni Bygvrå Hougaard

Anni Bygvrå Hougaard

Associate Professor

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    ORCID: 0000-0001-9767-4092

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    1. Published

      ESR spin trapping for characterization of radical formation in Lactobacillus acidophilus NCFM and Listeria innocua

      Hougaard, Anni Bygvrå, Arneborg, Nils, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2013, In: Journal of Microbiological Methods. 94, 3, p. 205-212 8 p.

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

    2. Published

      Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties

      Hougaard, Anni Bygvrå, Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2009, In: International Journal of Dairy Technology. 62, 4, p. 484-492 9 p.

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

    3. 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

    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

      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

    6. Published

      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

    7. 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

    8. Published

      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

    9. Published

      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

    10. 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

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