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

    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 journalConference articleResearchpeer-review

  2. Published

    Dairy education and research in Tune

    Ipsen, Richard, 2011, In : Danish Dairy & Food Industry - Worldwide. 21, p. 12-13 2 p.

    Research output: Contribution to journalJournal articleResearch

  3. 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

  4. Published

    The 14th Food Colloids Conference

    Ipsen, Richard, 2013, In : Food Hydrocolloids. 34, 1 p.

    Research output: Contribution to journalEditorialResearch

  5. Published

    Valleprotein som ingrediens

    Ipsen, Richard, Liu, G., Greve, M. T. & Nielsen, J. H., 2015, In : Maelkeritidende. 1, p. 6-7 2 p.

    Research output: Contribution to journalJournal articleResearch

  6. Published

    Mælk og mejeriprodukter

    Ipsen, Richard, 2007, Fødevarer og Kvalitet: Råvarer og Forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 221-263 43 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  7. 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 journalJournal articleResearchpeer-review

  8. 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

  9. Published

    Scandinavian fermented milk products: traditions and current research

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 54 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  10. Published

    Technology of fermented dairy products

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 56 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  11. Published

    Danish fruit vinegars: starting a high quality production

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 46 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  12. Published

    Exopolysaccharides (EPS) in fermented dairy products

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 25 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  13. Published

    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 journalJournal articleResearchpeer-review

  14. 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

  15. 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

  16. 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

  17. Published

    Spectroscopic prediction of rheological properties of stirred yoghurt

    Janhøj, T., Andersen, C. M., Viereck, Nanna & Ipsen, Richard, 2008, In : Annual Transactions - The Nordic Rheology Society. p. 107-112 6 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  18. Published

    Sensory and rheological characterization of acidified milk drinks

    Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, In : Food Hydrocolloids. 22, 5, p. 798-806 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese

    Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, In : International Journal of Food Properties. 12, 1, p. 211-227 17 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. Published

    Stabilisation of acidified skimmed milk with HM pectin

    Jensen, S., Rolin, C. & Ipsen, Richard, 1 Jun 2010, In : Food Hydrocolloids. 24, 4, p. 291-299 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. 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 proceedingConference abstract in proceedingsResearch

  22. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In : Food Quality and Preference. 19, 2, p. 232-246 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. 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

  24. Published
  25. 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 conferenceConference abstract for conferenceResearch

  26. 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 conferencePosterResearch

  27. Published

    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 journalJournal articleResearchpeer-review

  28. Published

    Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In : International Dairy Journal. 17, 6, p. 674-682 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. Published

    Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In : Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  30. Published

    Primary Proteolysis in Concentrated Casein Systems with Added Whey Protein

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  31. Published
  32. Published

    Rheology of rennet gels from cencentrated skim milk without visible syneresis: impact of pH and NaCI

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  33. Published

    Relationship between physical properties of casein micelles and rheology of skim milk concentrate

    Karlsson, A. O., Ipsen, Richard, Schrader, K. & Ardö, Ylva Margareta, 2005, In : Journal of Dairy Science. 88, 11, p. 3784-3797 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  34. Published

    Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

    Kelimu, A., Felix Da Silva Tenório, Denise, Geng, X., Ipsen, Richard & Hougaard, Anni Bygvrå, 2017, In : International Dairy Journal. 71, p. 35-42 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  35. 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., 2018, In : International Journal of Biological Macromolecules. 111, p. 746-754 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  36. Published

    Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer Dimer Equilibrium

    Khan, S., Ipsen, Richard, Almdal, K., Svensson, B. & Harris, P., 2018, In : Biomacromolecules. 19, 7, p. 2905-2912 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  37. Published

    Revealing the Compact Structure of Lactic Acid Bacterial Heteroexopolysaccharides by SAXS and DLS

    Khan, S., Birch, J., Harris, P., Van Calsteren, M. R., Ipsen, Richard, Peters, G. H. J., Svensson, B. & Almdal, K., 2017, In : Biomacromolecules. 18, 3, p. 747-756 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. 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

  39. Published

    The effect of alginates on in vitro gastric digestion of particulated whey protein

    Koutina, G., Ioannidi, Eleni, Melo Nogueira, B. & Ipsen, Richard, 2018, In : International Journal of Dairy Technology. 77, 2, p. 469-477 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  40. Published

    The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein

    Koutina, G., Ray, C. A., Lametsch, Rene & Ipsen, Richard, 2018, In : International Dairy Journal. 77, p. 10-18 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  41. Published

    Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids

    Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2007, In : Journal of Agricultural and Food Chemistry. 55, 8, p. 2970-2978 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  42. 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

  43. 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

  44. 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

  45. 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 journalJournal articleResearchpeer-review

  46. Published

    Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems

    Liu, G., Jæger, T. C., Lund, Marianne N., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2016, In : International Dairy Journal. 59, p. 1-9 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  47. Published

    Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems

    Liu, G., Buldo, P., Greve, M. T., Nielsen, S. B., Nielsen, J. H. & Ipsen, Richard, 2016, In : International Dairy Journal. 62, p. 43-52 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  48. Published

    Physicochemical properties of milk protein ingredients and their acid gelation behaviour in different ionic environments

    Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2018, In : International Dairy Journal. 85, p. 16-20 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  49. 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 journalJournal articleResearch

  50. Published

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

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

    Research output: Contribution to journalJournal articleResearch

ID: 4231815