Anni Bygvrå Hougaard

Anni Bygvrå Hougaard

Associate Professor

Member of:

    ORCID: 0000-0001-9767-4092

    Publication year:
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    11 - 20 out of 34Page size: 10
    1. 2016
    2. 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

    3. Published

      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

    4. 2017
    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

      The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

      Felix da Silva, D., Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2017, In: International Dairy Journal. 74, p. 27-38 12 p.

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

    7. 2018
    8. 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

    9. Published

      Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

      da Silva Tenório, D. F., Hirschberg, C., Ahrné, Lilia, Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Journal of Food Engineering. 237, p. 215-225 11 p.

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

    10. Published

      Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

      da Silva, D. F., Ahrné, Lilia, Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Powder Technology. 323, p. 139-148 10 p.

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

    11. 2019
    12. 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, D. F., Vlachvei, K., Tziouri, D., Hougaard, Anni Bygvrå, Ipsen, Richard & Ahrné, Lilia, 2019, In: LWT. 103, p. 266-270 5 p.

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

    13. 2020
    14. Published

      Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders

      Da Silva, D. F., Vlachvei, K., Geng, X., Ahrné, Lilia, Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In: International Dairy Journal. 103, 9 p., 104630.

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

    15. Published

      Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

      da Silva, D. F., Tziouri, D., Ahrné, Lilia, Bovet, N., Larsen, F. H., Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In: Journal of Food Engineering. 270, 8 p., 109763.

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

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    ID: 4229594