Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- Published
Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles
Madsen, M., Khan, S., Kunstmann, S., Aachmann, F. L., Ipsen, Richard, Westh, P., Emanuelsson, C. & Svensson, B., 2022, In: Food Chemistry: Molecular Sciences. 5, 11 p., 100137.Research output: Contribution to journal › Journal article › Research › peer-review
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Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data
Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In: Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH
Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2017, In: International Dairy Journal. 74, p. 57-62 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems
Liu, G., Jæger, T. C., Lund, Marianne N., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2016, In: International Dairy Journal. 59, p. 1-9 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems
Liu, G., Buldo, P., Greve, M. T., Nielsen, S. B., Nielsen, J. H. & Ipsen, Richard, 2016, In: International Dairy Journal. 62, p. 43-52 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Physicochemical properties of milk protein ingredients and their acid gelation behaviour in different ionic environments
Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2018, In: International Dairy Journal. 85, p. 16-20 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids
Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2007, In: Journal of Agricultural and Food Chemistry. 55, 8, p. 2970-2978 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Mozzarella cheese made from phospholipase treated milk
Lilbæk, H. M., Broe, M. L., Fatum, T. M., Høier, E., Ipsen, Richard & Sørensen, N. K., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 287-291 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Enzymatic hydrolysis of milk phospolipids
Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2005. 1 p.Research output: Contribution to conference › Poster › Research
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Improving the yield of Mozzarella cheese by phospholipase treatment of milk
Lilbæk, H. M., Broe, H. M., Høier, E., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2006, In: Journal of Dairy Science. 89, 11, p. 4114-4125 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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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
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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
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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
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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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Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels
Laursen, Anne Katrine, Dyrnø, S. B., Steven Mikkelsen, K., Czaja, Tomasz Pawel, Rovers, T. A. M., Ipsen, Richard & Ahrné, Lilia, 2023, In: Food Research International. 169, 8 p., 112846.Research output: Contribution to journal › Journal article › Research › peer-review
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The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Laursen, Anne Katrine, Czaja, Tomasz Pawel, Rovers, T. A. M., Ipsen, Richard, Barone, Giovanni & Ahrné, Lilia, 2023, In: International Dairy Journal. 141, 10 p., 105611.Research output: Contribution to journal › Journal article › Research › peer-review
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Texture and microstructure of heat and acid induced gels from buffalo and cow milk
Laursen, Anne Katrine, Rovers, T. A. M., Ipsen, Richard & Ahrné, Lilia, 2022, In: International Dairy Journal. 129, 10 p., 105299.Research output: Contribution to journal › Journal article › Research › peer-review
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The effect of alginates on in vitro gastric digestion of particulated whey protein
Koutina, G., Ioannidi, E., Melo Nogueira, B. & Ipsen, Richard, 2018, In: International Journal of Dairy Technology. 77, 2, p. 469-477 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein
Koutina, G., Ray, C. A., Lametsch, Rene & Ipsen, Richard, 2018, In: International Dairy Journal. 77, p. 10-18 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Rheology of stirred acidified skim milk gels with different particle interactions
Knudsen, J. C., Karlsson, A. O., Ipsen, Richard & Skibsted, Leif Horsfelt, 2006, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 274, 1-3, p. 56-61 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugation
Khan, S., Birch, J., Van Calsteren, M., Ipsen, Richard, Peters, G. H. J., Svensson, B., Harris, P. & Almdal, K., May 2018, In: International Journal of Biological Macromolecules. 111, p. 746-754 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer Dimer Equilibrium
Khan, S., Ipsen, Richard, Almdal, K., Svensson, B. & Harris, P., 2018, In: Biomacromolecules. 19, 7, p. 2905-2912 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Revealing the Compact Structure of Lactic Acid Bacterial Heteroexopolysaccharides by SAXS and DLS
Khan, S., Birch, J., Harris, P., Van Calsteren, M. R., Ipsen, Richard, Peters, G. H. J., Svensson, B. & Almdal, K., 2017, In: Biomacromolecules. 18, 3, p. 747-756 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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: 4231815
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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
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748
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
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657
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published