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

    Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects

    Otte, Jeanette, Ipsen, Richard, Pedersen, P. S., Wium, H. & Qvist, K. B., 1998, Polish journal of food and nutrition sciences. 2 ed. p. 227-231 5 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

  2. Published

    Microstructure and viscosity of yoghurt with inulin added as a fat-replacer

    Ipsen, Richard, Otte, Jeanette, Lozahic, G. & Qvist, K. B., 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 59-62 4 p.

    Research output: Contribution to journal › Journal article › Research

  3. Published

    Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides

    Hassan, A. N., Ipsen, Richard, Jantzen, T. & Qvist, K. B., 2003, In: Journal of Dairy Science. 86, 5, p. 1632-1638 7 p.

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

  4. Published

    Microparticulated whey proteins for improving dairy product texture

    Ipsen, Richard, 2017, In: International Dairy Journal. 67, p. 73-79 7 p.

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

  5. Published

    Microparticulated whey protein as fat replacer in yoghurt

    Celigueta Torres, I., Ipsen, Richard, Knudsen, J. C. & Østergaard, B. B., 2009, ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, p. 404-407 4 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

  6. Published

    Microparticles formed by heating potato protein—polysaccharide electrostatic complexes

    Stounbjerg, L., Andreasen, B. & Ipsen, Richard, 2019, In: Journal of Food Engineering. 263, p. 79-86 8 p.

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

  7. Published

    Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge)

    Masha, G. G. K., Ipsen, Richard, Petersen, Mikael Agerlin & Jakobsen, M., 1998, In: World journal of microbiology & biotechnology. 14, p. 451-456 6 p.

    Research output: Contribution to journal › Journal article › Research

  8. Published

    Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk

    Berhe, T., Ipsen, Richard, Seifu, E., Kurtu, M. Y., Fugl, A. J. B. & Hansen, E. B., 2019, In: FEMS Microbiology Letters. 366, 11, 6 p., fnz128.

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

  9. Published

    Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods

    Havmand, P. U., Zachariassen, L. G., Ipsen, Richard & Poulsen, V. K., 2022, In: Journal of Dairy Research. 89, 2, p. 194-200 7 p.

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

  10. Published

    Lowfat dairy products - microstructure, sensory properties and consumer perception

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  11. Published

    Localising pectin in dairy products using direct immunostaining

    Arltoft, D., Ipsen, Richard, Christensen, N. & Madsen, F., 2006, p. 41-51. 11 p.

    Research output: Contribution to conference › Paper › Research › peer-review

  12. Published

    Large-scale preparation of beta-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography

    Rotvig Kristiansen, K., Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 1998, In: International Dairy Journal. 8, p. 113-118 6 p.

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

  13. Published

    Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability

    Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 2000, In: Milchwissenschaft. 55, 4, p. 197-200 4 p.

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

  14. Published

    Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

    Stender, E. G. P., Koutina, G., Almdal, K., Hassenkam, Tue, Mackie, A., Ipsen, Richard & Svensson, B., 2018, In: Food & Function. 9, 2, p. 797-805 9 p.

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

  15. 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 journal › Journal article › Research › peer-review

  16. 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 journal › Journal article › Research › peer-review

  17. Published

    Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH

    Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2017, In: International Dairy Journal. 74, p. 57-62 6 p.

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

  18. Published

    Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk

    Diemer, S. K., Garrigues, C., Folkenberg, D. M., Arneborg, Nils & Ipsen, Richard, 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 11-12 2 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

  19. Published

    Interactions between carrageenans and milk proteins: a microstructural and rheological study

    Arltoft, D. B., Ipsen, Richard, Madsen, F. & Vries, J. D., 2007, In: Biomacromolecules. 8, 2, p. 729-736 8 p.

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

  20. Published

    Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A. & Ipsen, Richard, 2006, In: Journal of Dairy Research. 73, 4, p. 385-393 9 p.

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

  21. Published

    Interaction of low methoxyl pectins with skim milk: rheology and microstructure

    Maroziene, A. & Ipsen, Richard, 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 47-53 7 p.

    Research output: Contribution to journal › Journal article › Research

  22. Published

    Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugation

    Khan, S., Birch, J., Van Calsteren, M., Ipsen, Richard, Peters, G. H. J., Svensson, B., Harris, P. & Almdal, K., May 2018, In: International Journal of Biological Macromolecules. 111, p. 746-754 9 p.

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

  23. Published

    Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems

    Li, R., Rovers, T. A. M., Jæger, T. C., Wijaya, W., Hougaard, Anni Bygvrå, Simonsen, A. C., Svensson, B. & Ipsen, Richard, 2021, In: International Dairy Journal. 115, 11 p., 104946.

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

  24. Published

    Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). p. 384-387

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

  25. Published

    Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

    Hammershøj, M., Hougaard, Anni Bygvrå, Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2010, In: International Journal of Dairy Technology. 63, 2, p. 197-208 12 p.

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

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