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
ORCID: 0000-0003-2658-414X

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  1. Published

    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

  2. Published

    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 › Research › peer-review

  3. Published

    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

  4. Published

    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 › Research

  5. Published

    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

  6. Published

    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 › Research

  7. Published

    Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Opportunities for producing dairy products from camel milk: a comparison with bovine milk

    Ipsen, Richard, 2017, In: East African Journal of Sciences. 11, 2, p. 93-98 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

    Ainis, W., Ersch, C. & Ipsen, Richard, 2018, In: Food Hydrocolloids. 77, p. 397-406 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

    da Silva, D. F., Ahrné, Lilia, Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Powder Technology. 323, p. 139-148 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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