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. 2007
  2. Published

    Self-assembly of partially hydrolysed a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2007, In : Biotechnology Advances. 25, 6, p. 602-605 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Structural engineering of dairy products

    Ipsen, Richard, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  4. Published

    Water mobility in acidified milk drinks studied by low-field 1H NMR

    Salomonsen, T., Sejersen, M. T., Viereck, Nanna, Ipsen, Richard & Engelsen, Søren Balling, 2007, In : International Dairy Journal. 17, 4, p. 294-301 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks

    Sejersen, M. T., Salomonsen, T., Ipsen, Richard, Clark, R., Rolin, C. & Engelsen, Søren Balling, 2007, In : International Dairy Journal. 17, 4, p. 302-307 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. 2006
  7. Published

    Localising pectin in dairy products using direct immunostaining

    Arltoft, D., Ipsen, Richard, Christensen, N. & Madsen, Flemming, 1 Jan 2006, p. 41-51. 11 p.

    Research output: Contribution to conferencePaperResearchpeer-review

  8. Published

    Characterizing low ester pectin microstructure in model milk gels by direct immunostaining and CLSM

    Arltoft, D. B., Madsen, F. & Ipsen, Richard, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 91-95 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  9. Published

    Effect of pre-heat treatment on the functionality of microparticulated whey protein in acid milk gels

    Janhøj, T. & Ipsen, Richard, 2006, In : Milchwissenschaft. 61, 2, p. 131-134 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    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 journalJournal articleResearchpeer-review

  11. Published

    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 journalJournal articleResearchpeer-review

  12. 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 journalJournal articleResearchpeer-review

  13. Published

    Mozzarella cheese made from phospholipase treated milk

    Lilbæk, H. M., Broe, M. L., Fatum, T. M., Høier, E., Ipsen, Richard & Sørensen, N. K., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 287-291 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  14. 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 proceedingArticle in proceedingsResearch

  15. Published

    Rheology of stirred acidified skim milk gels with different particle interactions

    Knudsen, J. C., Karlsson, A. O., Ipsen, Richard & Skibsted, Leif Horsfelt, 2006, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 274, 1-3, p. 56-61 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. 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

  17. 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

  18. 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

  19. Published

    The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

    Ipsen, Richard, Folkenberg, D. M., Skriver, A. & Dejmek, P., 2006, Proceedings of the 4. International Symposium on Food Rheology and Structure. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 589-590 2 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  20. Published

    The influence of pH after acidification and time of storage on the rheological properties of fermented milk with ACE-inhibitory activity

    Ipsen, Richard, Nielsen, M. S., Otte, Jeanette & Skriver, A., 2006. 1 p.

    Research output: Contribution to conferencePosterResearch

  21. Published

    Water mobility in acidified milk drinks studied by low-field 1H NMR

    Salomonsen, T., Sejersen, M. T., Viereck, Nanna, Ipsen, Richard & Engelsen, Søren Balling, 2006. 1 p.

    Research output: Contribution to conferencePosterResearch

  22. 2005
  23. Published

    Enzymatic hydrolysis of milk phospolipids

    Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  24. 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 conferencePosterResearch

  25. Published

    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 journalJournal articleResearchpeer-review

  26. Published

    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 journalJournal articleResearchpeer-review

  27. Published

    Mælk er ikke bare mælk: naboens hjørne

    Ipsen, Richard & Ardö, Ylva Margareta, 2005, In : Danske Maelkeproducenter. p. 1-4 4 p.

    Research output: Contribution to journalJournal articleResearch

  28. Published

    Potential health benefits of texture modifying exopolysaccharides in fermented milks

    Ipsen, Richard & Folkenberg, D. M., 2005. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

ID: 4231815