Richard Ipsen

Richard Ipsen

Professor

  • Dairy, Meat and Plant Product Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Fax: +45 35 33 31 90
  • Ingredient and Dairy Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Mobile: +45 61 71 75 83Fax: +45 35 33 31 90

  1. 2020
  2. Published

    Reconstitution behavior of cheese powders : effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration. / da Silva, Denise Felix; Tziouri, Danai; Ahrné, Lilia; Bovet, Nicolas; Larsen, Flemming Hofmann; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: Journal of Food Engineering, Vol. 270, 109763, 2020.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2019
  4. Published

    Associative phase separation of potato protein and anionic polysaccharides. / Stounbjerg, Lykke; Vestergaard, Christian; Andreasen, Birgitte; Ipsen, Richard.

    In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 566, 2019, p. 104-112.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 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, Denise Felix; Vlachvei, Kalliopi; Tziouri, Danai; Hougaard, Anni Bygvrå; Ipsen, Richard; Ahrné, Lilia.

    In: LWT, Vol. 103, 2019, p. 266-270.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Contrasting Assemblies of Oppositely Charged Proteins. / Ainis, William Nicholas; Boire, Adeline; Solé-Jamault, Véronique; Nicolas, Aurélie; Bouhallab, Said; Ipsen, Richard.

    In: Langmuir, Vol. 35, No. 30, 2019, p. 9923-9933.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk. / Genene, Almaz; Hansen, Egon Bech; Eshetu, Mitiku; Hailu, Yonas; Ipsen, Richard.

    In: LWT, Vol. 101, 2019, p. 404-409.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk. / Bekele, Birhanu; Hansen, Egon B.; Eshetu, Mitiku; Ipsen, Richard; Hailu, Yonas.

    In: Journal of Dairy Science, Vol. 102, No. 2, 2019, p. 1108-1115.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Metagenomic analysis of bacterial community composition in Dhanaan : Ethiopian traditional fermented camel milk. / Berhe, Tesfemariam; Ipsen, Richard; Seifu, Eyassu; Kurtu, Mohamed Y.; Fugl, Angelina June Brandt; Hansen, Egon Bech.

    In: FEMS Microbiology Letters, Vol. 366, No. 11, fnz128, 2019.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Microparticles formed by heating potato protein—polysaccharide electrostatic complexes. / Stounbjerg, Lykke; Andreasen, Birgitte; Ipsen, Richard.

    In: Journal of Food Engineering, Vol. 263, 2019, p. 79-86.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins. / Ainis, William Nicholas; Ersch, Carsten; Farinet, Camille; Yang, Qiuhuizi; Glover, Zachary J.; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 87, 2019, p. 723-733.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin. / Geng, Xiaolu; Kirkensgaard, Jacob Judas Kain; Arleth, Lise; Otte, Jeanette; Ipsen, Richard.

    In: Soft Matter, Vol. 15, No. 24, 2019, p. 4787-4796.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. 2018
  14. Published

    Beverage clouding agents : Review of principles and current manufacturing current manufacturing. / Stounbjerg, Lykke Christina; Vestergaard, Christian; Andreasen, Birgitte ; Ipsen, Richard.

    In: Food Reviews International, Vol. 34, No. 7, 2018, p. 613-638.

    Research output: Contribution to journalReviewResearchpeer-review

  15. Published

    Casein-Based Powders : Characteristics and Rehydration Properties. / Silva, Denise Felix da; Ahrné, Lilia; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: Comprehensive Reviews in Food Science and Food Safety, Vol. 17, No. 1, 2018, p. 240-254.

    Research output: Contribution to journalReviewResearchpeer-review

  16. Published
  17. Published

    Comparison of the acidification activities of commercial starter cultures in camel and bovine milk. / Berhe, Tesfemariam; Ipsen, Richard; Seifu, Eyassu; Kurtu, Mohammed Y.; Eshetu, Mitiku; Hansen, Egon Bech.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 89, 2018, p. 123-127.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin. / Stender, Emil G. P.; Khan, Sanaullah; Ipsen, Richard; Madsen, Finn; Hägglund, Per; Abou Hachem, Maher; Almdal, Kristoffer; Westh, Peter; Svensson, Birte.

    In: Food Hydrocolloids, Vol. 75, 2018, p. 157-163.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugation. / Khan, Sanaullah; Birch, Johnny; Van Calsteren, Marie-Rose; Ipsen, Richard; Peters, Günther H. J.; Svensson, Birte; Harris, Pernille; Almdal, Kristoffer.

    In: International Journal of Biological Macromolecules, Vol. 111, 2018, p. 746-754.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. Published

    Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase. / Stender, Emil G. P.; Koutina, Glykeria; Almdal, Kristoffer; Hassenkam, Tue; Mackie, Alan; Ipsen, Richard; Svensson, Birte.

    In: Food & Function, Vol. 9, No. 2, 2018, p. 797-805.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. Published

    Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems : Effect of pH. / Ainis, William ; Ersch, Carsten; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 77, 2018, p. 397-406.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. Published

    Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying. / da Silva, Denise Felix; Ahrne, Lilia; Larsen, Flemming Hofmann; Hougaard, Anni Bygvra; Ipsen, Richard.

    In: Powder Technology, Vol. 323, 2018, p. 139-148.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    Physicochemical properties of milk protein ingredients and their acid gelation behaviour in different ionic environments. / Liu, Guanchen; Jæger, Tanja C.; Nielsen, Søren B.; Ray, Colin Andrew; Ipsen, Richard.

    In: International Dairy Journal, Vol. 85, 2018, p. 16-20.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer Dimer Equilibrium. / Khan, Sanaullah; Ipsen, Richard; Almdal, Kristoffer; Svensson, Birte; Harris, Pernille.

    In: Biomacromolecules, Vol. 19, No. 7, 2018, p. 2905-2912.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Petersen, Mikael Agerlin; Lametsch, Rene; Rattray, Fergal Patrick; Ipsen, Richard.

    In: International Dairy Journal, Vol. 81, 2018, p. 122-130.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. Published

    Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. / Celigueta Torres, Isabel; Amigo Rubio, Jose Manuel; Knudsen, Jens Christian; Tolkach, Alexander; Mikkelsen, Bente Østergaard; Ipsen, Richard.

    In: International Dairy Journal, Vol. 81, 2018, p. 62-71.

    Research output: Contribution to journalJournal articleResearchpeer-review

  27. Published

    The effect of alginates on in vitro gastric digestion of particulated whey protein. / Koutina, Glykeria; Ioannidi, Eleni; Melo Nogueira, Barbara ; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 77, No. 2, 2018, p. 469-477.

    Research output: Contribution to journalJournal articleResearchpeer-review

  28. Published

    The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein. / Koutina, Glykeria; Ray, Colin A.; Lametsch, Rene; Ipsen, Richard.

    In: International Dairy Journal, Vol. 77, 2018, p. 10-18.

    Research output: Contribution to journalJournal articleResearchpeer-review

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