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

    Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

    Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (ed.). Vol. 21. p. 315-316 2 p.

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

  2. Published

    Protease-induced nano-tubular gels from a-lactalbumin

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2003, Ikke angivet. E. Dickinson & T. von Vliet (eds.). Royal Society of Chemistry, p. 84-92 9 p.

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

  3. Published

    Redesigning cheese powder for omission of emulsifying salts

    Hougaard, Anni Bygvrå, Varming, C., Hansen, I., Ardö, Ylva Margareta & Ipsen, Richard, 2015. 1 p.

    Research output: Contribution to conference › Poster › Research

  4. Published

    Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2005, Programme. Levnedsmiddelcentret, p. 1 1 p.

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

  5. Published

    Relative influence of a-lactalbumin and ß-lactoglobulin on the viscosity of whey protein solutions

    Andersen, J. G., Ipsen, Richard & Karlsson, A. O., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 175-178 4 p.

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

  6. Published

    Rheological Behavior of Skim Milk Concentrates at Different pH

    Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004.

    Research output: Contribution to conference › Conference abstract for conference › Research

  7. Published

    Rheological behavior of skim milk concentrates at different pH

    Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004. 1 p.

    Research output: Contribution to conference › Poster › Research

  8. Published

    Rheological properties of cold and hot filled model cream cheese

    Geng, X., Ipsen, Richard & Liot, F., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 217-223 7 p.

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

  9. Published

    Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures

    Karlsson, A. O., Ipsen, Richard, Gunasekaran, S. & Ardö, Ylva Margareta, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

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

  10. Published

    Rheology and functionality of cheese powders

    Celigueta Torres, I., Ipsen, Richard & Beck, T. K., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 225-227 3 p.

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

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