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

Publication year:
All
1 - 25 out of 207Page size: 25
  1. 2020
  2. 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

  3. 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

  4. 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

  5. 2019
  6. Published

    Contrasting Assemblies of Oppositely Charged Proteins

    Ainis, W. N., Boire, A., Solé-Jamault, V., Nicolas, A., Bouhallab, S. & Ipsen, Richard, 2019, In : Langmuir. 35, 30, p. 9923-9933

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

  7. 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 journal › Journal article › Research › peer-review

  8. Published

    Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

    Bekele, B., Hansen, E. B., Eshetu, M., Ipsen, Richard & Hailu, Y., 2019, In : Journal of Dairy Science. 102, 2, p. 1108-1115

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

  9. Published

    Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk

    Berhe, T., Ipsen, Richard, Seifu, E., Kurtu, M. Y., Fugl, A. J. B. & Hansen, E. B., 2019, In : FEMS Microbiology Letters. 366, 11, 6 p., fnz128.

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

  10. Published

    Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk

    Genene, A., Hansen, E. B., Eshetu, M., Hailu, Y. & Ipsen, Richard, 2019, In : LWT. 101, p. 404-409 6 p.

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

  11. Published

    The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin

    Geng, X., Kirkensgaard, Jacob Judas Kain, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2019, In : Soft Matter. 15, 24, p. 4787-4796

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

  12. Published

    Associative phase separation of potato protein and anionic polysaccharides

    Stounbjerg, L., Vestergaard, C., Andreasen, B. & Ipsen, Richard, 2019, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 566, p. 104-112

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

  13. Published

    Microparticles formed by heating potato protein—polysaccharide electrostatic complexes

    Stounbjerg, L., Andreasen, B. & Ipsen, Richard, 2019, In : Journal of Food Engineering. 263, p. 79-86 8 p.

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

  14. Published

    Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture

    da Silva, Denise Felix, Vlachvei, K., Tziouri, D., Hougaard, Anni Bygvrå, Ipsen, Richard & Ahrné, Lilia, 2019, In : LWT. 103, p. 266-270 5 p.

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

  15. 2018
  16. 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 journal › Journal article › Research › peer-review

  17. 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 journal › Journal article › Research › peer-review

  18. Published

    Comparison of the acidification activities of commercial starter cultures in camel and bovine milk

    Berhe, T., Ipsen, Richard, Seifu, E., Kurtu, M. Y., Eshetu, M. & Hansen, E. B., 2018, In : Lebensmittel - Wissenschaft und Technologie. 89, p. 123-127 5 p.

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

  19. 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 journal › Journal article › Research › peer-review

  20. 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 journal › Journal article › Research › peer-review

  21. 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 journal › Journal article › Research › peer-review

  22. 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 journal › Journal article › Research › peer-review

  23. 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 journal › Journal article › Research › peer-review

  24. 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 journal › Journal article › Research › peer-review

  25. Published

    Casein-Based Powders: Characteristics and Rehydration Properties

    da Silva, Denise Felix, Ahrné, Lilia, Ipsen, Richard & Hougaard, Anni Bygvrå, 2018, In : Comprehensive Reviews in Food Science and Food Safety. 17, 1, p. 240-254 15 p.

    Research output: Contribution to journal › Review › Research › peer-review

  26. Published

    Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

    Stender, E. G. P., Khan, S., Ipsen, Richard, Madsen, F., Hägglund, Per Mårten, Abou Hachem, M., Almdal, K., Westh, P. & Svensson, B., 2018, In : Food Hydrocolloids. 75, p. 157-163 7 p.

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

  27. Published

    Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

    Stender, E. G. P., Koutina, G., Almdal, K., Hassenkam, Tue, Mackie, A., Ipsen, Richard & Svensson, B., 2018, In : Food & Function. 9, 2, p. 797-805 9 p.

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

  28. Published

    Beverage clouding agents: Review of principles and current manufacturing current manufacturing

    Stounbjerg, L. C., Vestergaard, C., Andreasen, B. & Ipsen, Richard, 2018, In : Food Reviews International. 34, 7, p. 613-638 26 p.

    Research output: Contribution to journal › Review › Research › peer-review

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