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. Published

    The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 164-165 2 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  2. 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

  3. Published

    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 journalJournal articleResearch

  4. Published

    Thermal gelation of whey protein revisited: a dialogue between LF-NMR and rheology

    Ipsen, Richard, Larsen, F. H., Løkke, M. M. & Jensen, D. V., 2008, Food colloids 2008: creating structure, delivering functionality; programme and abstracts. University of Le Mans, p. PO36 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  5. Published

    Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts

    da Silva, Denise Felix, Tziouri, D., Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In : LWT. 127, 5 p., 109412.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Traditional Fermented Dairy Products of Ethiopia: A Review

    Berhe, T., Vogensen, Finn Kvist, Ipsen, Richard, Seifu, E., Kurtu, M. Y. & Hansen, E. B., 2017, In : East African Journal of Sciences. 11, 2, p. 73-80 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 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 journalJournal articleResearchpeer-review

  8. Published

    Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein

    Celigueta Torres, I., Amigo Rubio, J. M. & Ipsen, Richard, 2012, In : Journal of Food Engineering. 109, 4, p. 721-729 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Using surface plasmon resonance technology to screen interactions between exopolysaccharides and milk proteins

    Babol, L. N., Svensson, B. & Ipsen, Richard, 2011, In : Food Biophysics. 6, 4, p. 468-473 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 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

ID: 4231815