Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
ORCID: 0000-0003-2658-414X
1 - 3 out of 3Page size: 50
- 1997
- Published
Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH
Ipsen, Richard, Otte, Jeanette & Schumacher, E., 1997, In: Annual transactions of the Nordic Rheology Society. 5, p. 48-50 3 p.Research output: Contribution to journal › Journal article › Research
- Published
Enzymatisk induceret geldannelse af valleprotein: et reologisk studie
Ipsen, Richard, 1997, Ikke angivet. Levnedsmiddelcentret, p. 213 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Uniaxial compression of gels made from protein and kappa-carrageenan
Ipsen, Richard, 1997, In: Journal of Texture Studies. 28, p. 405-419 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4231815
Most downloads
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1247
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
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