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 alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

    Stender, E. G. P., Khan, S., Ipsen, Richard, Madsen, F., Hägglund, Per Mårten, Abou Hachem, M., Almdal, K., Westh, P. & Svensson, B., 2018, In : Food Hydrocolloids. 75, p. 157-163 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Associative phase separation of potato protein and anionic polysaccharides

    Stounbjerg, L., Vestergaard, C., Andreasen, B. & Ipsen, Richard, 2019, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 566, p. 104-112

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 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 journalJournal articleResearchpeer-review

  4. Published

    Beverage clouding agents: Review of principles and current manufacturing current manufacturing

    Stounbjerg, L. C., Vestergaard, C., Andreasen, B. & Ipsen, Richard, 2018, In : Food Reviews International. 34, 7, p. 613-638 26 p.

    Research output: Contribution to journalReviewResearchpeer-review

  5. Published

    Characterisation of fractionated skim milk with small-angle X-ray scattering

    Sørensen, H., Pedersen, J. S., Mortensen, Kell & Ipsen, Richard, 2013, In : International Dairy Journal. 33, 1, p. 1-9 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2015, In : International Dairy Journal. 46, p. 12-21 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Dynamic ultra-high pressure homogenisation of milk case in concentrates: influence of casein content

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2014, In : Innovative Food Science and Emerging Technologies. 26, p. 143–152 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps

    Thorning, T. K., Bertram, H. C., Bonjour, J., de Groot, L., Dupont, D., Feeney, E., Ipsen, Richard, Lecerf, J. M., Mackie, A., McKinley, M. C., Michalski, M., Rémond, D., Risérus, U., Soedamah-Muthu, S. S., Tholstrup, T., Weaver, C., Astrup, Arne & Givens, I., 2017, In : American Journal of Clinical Nutrition. 105, 5, p. 1033-1045 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Stability of cheese emulsions for spray drying

    Varming, C., Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2014, In : International Dairy Journal. 39, 1, p. 60-63 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    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 journalJournal articleResearchpeer-review

  11. Published

    Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

    Zhang, L., Folkenberg, D. M., Amigo Rubio, J. M. & Ipsen, Richard, 2016, In : International Dairy Journal. 53, p. 10-19 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

    Felix Da Silva Tenório, Denise, Tziouri, D., Ahrné, Lilia, Bovet, N., Larsen, F. H., Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In : Journal of Food Engineering. 270, 8 p., 109763.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

    Felix Da Silva Tenório, Denise, Ahrné, Lilia, Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In : Powder Technology. 323, p. 139-148 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture

    Felix Da Silva Tenório, Denise, Vlachvei, K., Tziouri, D., Hougaard, Anni Bygvrå, Ipsen, Richard & Ahrné, Lilia, 2019, In : LWT. 103, p. 266-270 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

    Felix Da Silva Tenório, Denise, Hirschberg, C., Ahrné, Lilia, Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In : Journal of Food Engineering. 237, p. 215-225 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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