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

    Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

    Bekele, B., Hansen, E. B., Eshetu, M., Ipsen, Richard & Hailu, Y., 2019, In : Journal of Dairy Science. 102, 2, p. 1108-1115

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate

    Li, Ruifen, Rovers, T. A. M., Jæger, T. C., Hougaard, Anni Bygvrå, Svensson, B., Simonsen, A. C. & Ipsen, Richard, 2021, In : International Dairy Journal. 112, 9 p., 104860.

    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 different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

    Kelimu, A., da Silva, Denise Felix, Geng, X., Ipsen, Richard & Hougaard, Anni Bygvrå, 2017, In : International Dairy Journal. 71, p. 35-42 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 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

  6. Published
  7. Published

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

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

    Research output: Contribution to conferencePosterResearch

  8. Published

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

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

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. Published
  10. Published

    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 journalJournal articleResearchpeer-review

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