Anni Bygvrå Hougaard
Associate Professor
ORCID: 0000-0001-9767-4092
1 - 2 out of 2Page size: 100
- 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
- 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
-
752
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
663
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published -
636
downloads
Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
Published