Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
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Emulsifying salt increase stability of cheese emulsions during holding
Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.Research output: Contribution to journal › Journal article › peer-review
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Protease-induced nano-tubular gels from a-lactalbumin
Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2003, Ikke angivet. E. Dickinson & T. von Vliet (eds.). Royal Society of Chemistry, p. 84-92 9 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Structure Formation In Yogurt: Rheology And Microstructure
Ipsen, Richard, 2003, Ikke angivet. 2003 ed. International Dairy Federation, p. 224-232 9 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Nano-structuring by means of proteolysis: Rheology of novel gels from a-lactalbumin
Ipsen, Richard & Otte, Jeanette, 2003, In: Annual transaction of the nordic rheology society. 11, p. 89-93 5 p.Research output: Contribution to journal › Journal article
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Evaluation of crispness in food systems: an example using meringue made with egg or milk protein
Ipsen, Richard, Andersen, R. V., Jespersen, Lene, Lao, M. L. & Lohman, V., 1999, In: Annual transactions of the Nordic Rheology Society. 7, p. 39-42 4 p.Research output: Contribution to journal › Journal article
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Protease induced gelation of mixtures of alfa-lactalbumin and beta-lactoglobulin
Ipsen, Richard, Bülow-Olsen, K., Otte, Jeanette & Qvist, K. B., 2001, In: Milchwissenschaft. 56, 9, p. 492-495 4 p.Research output: Contribution to journal › Journal article › peer-review
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Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A
Ipsen, Richard, Otte, Jeanette, Sharma, R., Nielsen, A., Gram Hansen, L. & Qvist, K. B., 2001, In: Colloids and Surfaces B: Biointerfaces. 21, p. 173-178 6 p.Research output: Contribution to journal › Journal article › peer-review
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The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation
Ipsen, Richard & Qvist, K. B., 1998, In: Annual transactions of the Nordic Rheology Society. 6, p. 75-77 3 p.Research output: Contribution to journal › Journal article
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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 › peer-review
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Mixed gels made from protein and kappa-carrageenan
Ipsen, Richard, 1995, In: Carbohydrate Polymers. 28, p. 337-339 3 p.Research output: Contribution to journal › Journal article › peer-review
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Microstructure and viscosity of yoghurt with inulin added as a fat-replacer
Ipsen, Richard, Otte, Jeanette, Lozahic, G. & Qvist, K. B., 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 59-62 4 p.Research output: Contribution to journal › Journal article
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Gelation of whey protein induced by high pressure
Ipsen, Richard, Olsson, K., Skibsted, Leif Horsfelt & Qvist, K. B., 2002, In: Milchwissenschaft. 57, 11-12, p. 650-653 4 p.Research output: Contribution to journal › Journal article › peer-review
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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
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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
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Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems
Ipsen, Richard, Otte, Jeanette, Lomholt, S. B. & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 403-413 11 p.Research output: Contribution to journal › Journal article › peer-review
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Molecular self-assembly of partially hydrolysed alfa-lactalbumin resulting in strong gels with a novel microstructure
Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2001, In: Journal of Dairy Research. 68, p. 277-286 10 p.Research output: Contribution to journal › Journal article › peer-review
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The relation between protein structure, interfacial rheology and foam formation for various milk proteins
Ipsen, Richard & Otte, Jeanette, 2004. 6 p.Research output: Contribution to conference › Paper › Research
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Food rheology: a personal view of the past and future
Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 29-36 8 p.Research output: Contribution to journal › Conference article › peer-review
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Increased Cheese Yield Through Application of Phospholipase: Elucidating the Mechanism and the Influence of Adding Extra Phospholipids to Cheese Milk
Ipsen, Richard, Diemer, S. K., Lilbæk, H., Nielsen, P. M. & Høier, E., 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Valleprotein som ingrediens
Ipsen, Richard, Liu, G., Greve, M. T. & Nielsen, J. H., 2015, In: Maelkeritidende. 1, p. 6-7 2 p.Research output: Contribution to journal › Journal article
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The 14th Food Colloids Conference
Ipsen, Richard, 2013, In: Food Hydrocolloids. 34, 1 p.Research output: Contribution to journal › Editorial
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The influence of pH after acidification and time of storage on the rheological properties of fermented milk with ACE-inhibitory activity
Ipsen, Richard, Nielsen, M. S., Otte, Jeanette & Skriver, A., 2006. 1 p.Research output: Contribution to conference › Poster › Research
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Microparticulated whey proteins for improving dairy product texture
Ipsen, Richard, 2017, In: International Dairy Journal. 67, p. 73-79 7 p.Research output: Contribution to journal › Journal article › peer-review
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Mælk og mejeriprodukter
Ipsen, Richard, 2007, Fødevarer og Kvalitet: Råvarer og Forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 221-263 43 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
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Mælk er ikke bare mælk: naboens hjørne
Ipsen, Richard & Ardö, Ylva Margareta, 2005, In: Danske Maelkeproducenter. p. 1-4 4 p.Research output: Contribution to journal › Journal article
ID: 4231815
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1238
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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 › peer-review
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747
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
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655
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published