Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- Published
Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties
Hougaard, Anni Bygvrå, Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2009, In: International Journal of Dairy Technology. 62, 4, p. 484-492 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Inline UV-Vis spectroscopy to monitor and optimize cleaning-in-place (CIP) of whey filtration plants
Berg, T. H. A., Ottosen, N., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2017, In: Lebensmittel - Wissenschaft und Technologie. 75, p. 164-170 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Infusion pasteurization of whole milk and skim milk: influence on viscosity and particle size
Hougaard, Anni Bygvrå & Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 215 1 p.Research output: Contribution to journal › Conference article › Research › peer-review
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Infusion pasteurization of skim milk: effects of different time-temperature combinations
Hougaard, Anni Bygvrå, Hammershøj, M. & Ipsen, Richard, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Infusion pasteurization of milk: Influence on the viscosity and casein micelle size
Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Influence of reduced cleaning-in-place on aged membranes during ultrafiltration of whey
Berg, T. H. A., Ipsen, Richard, Ottosen, N., Tolkach, A. & van der Berg, Franciscus Winfried J, 2015, In: International Journal of Food Engineering. 11, 4, p. 447-455 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 9, p. 1053-1062 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of calcium on the self-assembly of partially hydrolyzed a-lactalbumin
Graveland-Bikker, J. F., Ipsen, Richard, Otte, Jeanette & Kruif, C. G. D., 2004, In: Langmuir. 20, p. 6841-6846 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Increased Cheese Yield Through Application of Phospholipase: Elucidating the Mechanism and the Influence of Adding Extra Phospholipids to Cheese Milk
Ipsen, Richard, Diemer, S. K., Lilbæk, H., Nielsen, P. M. & Høier, E., 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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In situ SAXS study of non-fat milk model systems during heat treatment and acidification
Li, R., Jæger, T. C., Rovers, T. A. M., Svensson, B., Ipsen, Richard, Kirkensgaard, Jacob Judas Kain & Hougaard, Anni Bygvrå, 2022, In: Food Research International. 157, 11 p., 111292.Research output: Contribution to journal › Journal article › Research › peer-review
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Improving the yield of Mozzarella cheese by phospholipase treatment of milk
Lilbæk, H. M., Broe, H. M., Høier, E., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2006, In: Journal of Dairy Science. 89, 11, p. 4114-4125 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Improving the foaming properties and heat stability of whey protein concentrates by phospolipase treatment
Havn, S. S., Ipsen, Richard, Nielsen, P. M. & Lilbæk, H. M., 2006, In: Milchwissenschaft. 61, 2, p. 188-191 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Impact of Alginate Mannuronic-Guluronic Acid Contents and pH on Protein Binding Capacity and Complex Size
Madsen, M., Westh, P., Khan, S., Ipsen, Richard, Almdal, K., Aachmann, F. L. & Svensson, B., 2021, In: Biomacromolecules. 22, 2, p. 649-660Research output: Contribution to journal › Journal article › Research › peer-review
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Gelation of whey protein induced by proteolysis of high pressure treatment
Ipsen, Richard, Otte, Jeanette, Dominguez, E. & Qvist, K. B., 2000, In: Australian Journal of Dairy Technology. 55, p. 49-52 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Gelation of whey protein induced by high pressure
Ipsen, Richard, Olsson, K., Skibsted, Leif Horsfelt & Qvist, K. B., 2002, In: Milchwissenschaft. 57, 11-12, p. 650-653 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates
Zhang, L., Folkenberg, D. M., Qvist, K. B. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 88-95 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Functional and technological properties of camel milk proteins: a review
Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M., Ipsen, Richard & Kappeler, S., 2016, In: Journal of Dairy Research. 83, 4, p. 422-429 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion
Hougaard, Anni Bygvrå, Lawaetz, A. J. & Ipsen, Richard, 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 331-337 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin
Geng, X., Bjerrum, Morten Jannik, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2016, In: International Dairy Journal. 52, p. 72-81 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin
Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, 3, p. 219-229 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin
Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, p. 219-229 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Food rheology: a personal view of the past and future
Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 29-36 8 p.Research output: Contribution to journal › Conference article › Research › peer-review
- Published
Factors influencing the gelation and rennetability of camel milk using camel chymosin
Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M. & Ipsen, Richard, 2016, In: International Dairy Journal. 60, p. 62-69 8 p.Research output: Contribution to journal › Conference article › Research › peer-review
- Published
Exopolysaccharides from lactic acid bacteria: differences in rheological behaviour of yoghurt
Ipsen, Richard, Folkenberg, D. M., Chen, S. & Dejmek, P., 2005. 1 p.Research output: Contribution to conference › Poster › Research
ID: 4231815
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › Research › peer-review
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748
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
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657
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
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