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

  1. 2016
  2. Published

    Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

    Celigueta Torres, I., Mutaf, G., Larsen, F. H. & Ipsen, Richard, 2016, In: Journal of Food Engineering. 184, p. 31-37 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    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 journalJournal articleResearchpeer-review

  4. Published

    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 journalJournal articleResearchpeer-review

  5. Published

    Factors influencing the gelation and rennetability of camel milk using camel chymosin

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M. & Ipsen, Richard, 2016, In: International Dairy Journal. 60, p. 62-69 8 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  6. Published

    Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin

    Geng, X., Bjerrum, Morten Jannik, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2016, In: International Dairy Journal. 52, p. 72-81 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Functional and technological properties of camel milk proteins: a review

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M., Ipsen, Richard & Kappeler, S., 2016, In: Journal of Dairy Research. 83, 4, p. 422-429 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk

    Buldo, P., Benfeldt, C., Carey, J. P., Folkenberg, D. M., Jensen, H. B., Sieuwerts, S., Vlachvei, K. & Ipsen, Richard, 2016, In: Food Hydrocolloids. 60, p. 225-231 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

    Ray, C. A., Gholamhosseinpour, A., Ipsen, Richard & Hougaard, Anni Bygvrå, 2016, In: International Dairy Journal. 55, p. 38-43 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt

    Buldo, P., Benfeldt, C., Folkenberg, D. M., Jensen, H. B., Amigo Rubio, J. M., Sieuwerts, S., Thygesen, K., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2016, In: Lebensmittel - Wissenschaft und Technologie. 72, p. 189-198 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. 2015
  12. Published

    Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction

    Münchow, M., Jørgensen, L., Amigo Rubio, J. M., Sørensen, Klavs Martin & Ipsen, Richard, 1 Dec 2015, In: International Dairy Journal. 51, p. 84-91 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 12-21 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Emulsifying salt increase stability of cheese emulsions during holding

    Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Y. M. & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates

    Zhang, L., Folkenberg, D. M., Qvist, K. B. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 88-95 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Influence of reduced cleaning-in-place on aged membranes during ultrafiltration of whey

    Berg, T. H. A., Ipsen, Richard, Ottosen, N., Tolkach, A. & van der Berg, Franciscus Winfried J, 2015, In: International Journal of Food Engineering. 11, 4, p. 447-455 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration

    Geng, X., Tolkach, A., Otte, Jeanette & Ipsen, Richard, 2015, In: Dairy Science & Technology. 95, 3, p. 353-368 16 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Protein lactosylation in UHT milk during storage measured by Liquid Chromatography–Mass Spectrometry and quantification of furosine

    Rauh, V. M., Johansen, L. B., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2015, In: International Journal of Dairy Technology. 68, 4, p. 486-494 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Redesigning cheese powder for omission of emulsifying salts

    Hougaard, Anni Bygvrå, Varming, C., Hansen, I., Ardö, Y. & Ipsen, Richard, 2015. 1 p.

    Research output: Contribution to conferencePosterResearch

  20. Published

    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 journalJournal articleResearch

  21. 2014
  22. Published

    Dynamic ultra-high pressure homogenisation of milk case in concentrates: influence of casein content

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2014, In: Innovative Food Science and Emerging Technologies. 26, p. 143–152 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

    Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Y. & Ipsen, Richard, 2014. 1 p.

    Research output: Contribution to conferencePosterResearch

  24. Published

    Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

    Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Y. & Ipsen, Richard, 2014. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  25. Published

    Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

    Hougaard, Anni Bygvrå, Varming, C., Ardö, Y. M. & Ipsen, Richard, 2014.

    Research output: Contribution to conferencePosterResearch

  26. Published

    Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

    Hougaard, Anni Bygvrå, Varming, C., Ardö, Y. M. & Ipsen, Richard, 2014.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  27. Published

    Investigation of consecutive fouling and cleaning cycles of ultrafiltration membranes used for whey processing

    Berg, T. H. A., Knudsen, J. C., Ipsen, Richard, van der Berg, Franciscus Winfried J, Holst, H. H. & Tolkach, A., 2014, In: International Journal of Food Engineering. 10, 3, p. 367–381 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  28. Published

    Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion

    Rauh, V. M., Sundgren, A., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: International Dairy Journal. 38, 2, p. 199-207 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815