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
ORCID: 0000-0003-2658-414X

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  1. Published

    Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders

    da Silva, Denise Felix, Vlachvei, K., Geng, X., Ahrné, Lilia, Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In : International Dairy Journal. 103, 9 p., 104630.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Published

    Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts

    da Silva, Denise Felix, Tziouri, D., Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In : LWT. 127, 5 p., 109412.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data

    Liu, Jing, Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In : Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. E-pub ahead of print

    Tunable mixed micellization of β-casein in the presence of κ-casein

    Wijaya, W., Khan, S., Madsen, M., Møller, M. S., Maria Rovers, T. A., Jæger, T. C., Ipsen, Richard, Westh, P. & Svensson, B., 7 Nov 2020, In : Food Hydrocolloids. 8 p., 106459.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

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

    da Silva, Denise Felix, 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 journal › Journal article › Research › peer-review

ID: 4231815