Richard Ipsen

Richard Ipsen


  • 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. 2006
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

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