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. 2010
  2. Published

    A Method for Evaluation of the Foam Resulting from Steam-Frothing of Milk for Coffee

    Münchow, M., Friis Jørgensen, L., Amigo Rubio, J. M., Sørensen, K. K. & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 166 1 p.

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

  3. Published

    Effect of mechanical treatment on syneresis of cheese curd

    Geng, X., Bager, A. N., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2010, IDF symposium on microstructure of dairy products: Tromsø, 2010. p. 19-20 2 p.

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

  4. Published

    Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt

    Celigueta Torres, I., Ipsen, Richard, Janhøj, T. & Mikkelsen, B. Ø., 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 44-46 3 p.

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

  5. Published

    Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk

    Diemer, S. K., Garrigues, C., Folkenberg, D. M., Arneborg, Nils & Ipsen, Richard, 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 11-12 2 p.

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

  6. Published

    The Effect of Microparticulated Milk Protein Addition to Milk in Relation to the Viscosity of Low-Fat Youghurt

    Celigueta Torres, I. & Ipsen, Richard, 2010, publisher. 1 ed. Editorial Universidad de Granada, p. 133 1 p.

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

  7. Published

    The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 164-165 2 p.

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

ID: 4231815