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

    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 journalJournal articleResearchpeer-review

  2. Published

    Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil

    Munk, M. B., Marangoni, A. G., Ludvigsen, H. K., Norn, V., Knudsen, J. C., Risbo, Jens, Ipsen, Richard & Andersen, Mogens Larsen, 2013, In : Food Research International. 54, 2, p. 1738-1745 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Stability of cheese emulsions for spray drying

    Varming, C., Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2014, In : International Dairy Journal. 39, 1, p. 60-63 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Stabilisation of acidified skimmed milk with HM pectin

    Jensen, S., Rolin, C. & Ipsen, Richard, 1 Jun 2010, In : Food Hydrocolloids. 24, 4, p. 291-299 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Spectroscopic prediction of rheological properties of stirred yoghurt

    Janhøj, T., Andersen, C. M., Viereck, Nanna & Ipsen, Richard, 2008, In : Annual Transactions - The Nordic Rheology Society. p. 107-112 6 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  6. Published

    Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    Holt, C., McPhail, D., Nylander, T., Otte, Jeanette, Ipsen, Richard, Bauer, R., Øgendal, Lars Holm, Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I., Sawyer, L., Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In : International Journal of Food Science and Technology. 34, p. 587-601 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese

    Janhøj, T., Frøst, Michael Bom, Andersen, C. M., Viereck, Nanna, Ipsen, Richard & Edrud, S., 2006. 5 p.

    Research output: Contribution to conferencePaperResearch

  8. Published

    Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A., Guldager, H. S. & Ipsen, Richard, 2006, In : International Dairy Journal. 16, 2, p. 111-118 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Sensory and rheological characterization of low-fat stirred yogurt

    Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, In : Journal of Texture Studies. 3, 37, p. 276-299 24 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Sensory and rheological characterization of acidified milk drinks

    Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, In : Food Hydrocolloids. 22, 5, p. 798-806 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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