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

    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

  2. Published

    Molecular self-assembly of partially hydrolysed alfa-lactalbumin resulting in strong gels with a novel microstructure

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2001, In : Journal of Dairy Research. 68, p. 277-286 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 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

  4. 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

  5. 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

  6. Published

    Nano-structuring by means of proteolysis: Rheology of novel gels from a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2003, In : Annual transaction of the nordic rheology society. 11, p. 89-93 5 p.

    Research output: Contribution to journalJournal articleResearch

  7. 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

  8. Published

    Opportunities for producing dairy products from camel milk: a comparison with bovine milk

    Ipsen, Richard, 2017, In : East African Journal of Sciences. 11, 2, p. 93-98 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

    Ainis, W., Ersch, C. & Ipsen, Richard, 2018, In : Food Hydrocolloids. 77, p. 397-406 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 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

  11. 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

  12. Published

    Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration

    Geng, X., Tolkach, A., Otte, Jeanette & Ipsen, Richard, 2015, In : Dairy Science & Technology. 95, 3, p. 353-368 16 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion

    Rauh, V. M., Sundgren, A., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In : International Dairy Journal. 38, 2, p. 199-207 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness

    Rauh, V., Johansen, L. B., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In : Journal of Agricultural and Food Chemistry. 62, 28, p. 6852-6860 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. 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

  16. 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

  17. 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

  18. Published

    Processing Challenges and Opportunities of Camel Dairy Products

    Berhe, T., Seifu, E., Ipsen, Richard, Kurtu, M. Y. & Hansen, E. B., 2017, In : International Journal of Food Science. 2017, 8 p., 9061757.

    Research output: Contribution to journalReviewResearchpeer-review

  19. 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 proceedingConference abstract in proceedingsResearch

  20. Published

    Protease induced gelation of mixtures of alfa-lactalbumin and beta-lactoglobulin

    Ipsen, Richard, Bülow-Olsen, K., Otte, Jeanette & Qvist, K. B., 2001, In : Milchwissenschaft. 56, 9, p. 492-495 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. Published

    Protease-induced aggregation of bovine a-lactalbumin: identification of the primary associating fragment

    Otte, Jeanette, Ipsen, Richard, Ladefoged, A. M. & Sørensen, J., 2004, In : Journal of Dairy Reserch. 71, p. 88-96 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. Published

    Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts

    Otte, Jeanette, Schumacher, E., Ipsen, Richard, Ju, Z. Y. & Qvist, K. B., 1999, In : International Dairy Journal. 9, 11, p. 801-812 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. 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 proceedingArticle in proceedingsResearch

  24. Published

    Protein lactosylation in UHT milk during storage measured by Liquid Chromatography–Mass Spectrometry and quantification of furosine

    Rauh, V. M., Johansen, L. B., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2015, In : International Journal of Dairy Technology. 68, 4, p. 486-494 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. 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

  26. 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 conferencePosterResearch

  27. Published

    Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

    Arltoft, D., Madsen, F. & Ipsen, Richard, 2008, In : Food Hydrocolloids. 22, 4, p. 660-673 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  28. Published

    Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A. & Ipsen, Richard, 2005, In : Journal of Texture Studies. 36, 2, p. 174-189 16 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. 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

  30. 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

  31. 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 journalConference articleResearchpeer-review

  32. Published

    Reologi afslører fødevarers struktur og kvalitet

    Ipsen, Richard, 2008, In : Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 12-15 4 p.

    Research output: Contribution to journalJournal articleResearch

  33. 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

  34. 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

  35. 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

  36. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

    Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, Fergal Patrick & Ipsen, Richard, 2018, In : International Dairy Journal. 81, p. 122-130 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  37. Published

    Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

    Ainis, W. N., Ersch, C., Farinet, C., Yang, Q., Glover, Z. J. & Ipsen, Richard, 2019, In : Food Hydrocolloids. 87, p. 723-733 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. 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

  39. 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

  40. 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 journalConference articleResearchpeer-review

  41. 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

  42. 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 journalConference articleResearchpeer-review

  43. Published

    Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

    Celigueta Torres, I., Amigo Rubio, J. M., Knudsen, J. C., Tolkach, A., Mikkelsen, B. Ø. & Ipsen, Richard, 2018, In : International Dairy Journal. 81, p. 62-71 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  44. Published
  45. 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

  46. 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

  47. 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

  48. Published

    Screening of probes for specific localisation of polysaccharides

    Arltoft, D. B., Madsen, F. & Ipsen, Richard, 2007, In : Food Hydrocolloids. 21, 7, p. 1062-1071 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  49. 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

  50. 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

ID: 4231815