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

    Characterisation of fractionated skim milk with small-angle X-ray scattering

    Sørensen, H., Pedersen, J. S., Mortensen, Kell & Ipsen, Richard, 2013, In : International Dairy Journal. 33, 1, p. 1-9 9 p.

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

  2. Published

    Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2015, In : International Dairy Journal. 46, p. 12-21 10 p.

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

  3. Published

    Dynamic ultra-high pressure homogenisation of milk case in concentrates: influence of casein content

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2014, In : Innovative Food Science and Emerging Technologies. 26, p. 143–152 10 p.

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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. Published

    Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

    Shirotani, N., Hougaard, Anni Bygvrå, Lametsch, Rene, Petersen, Mikael Agerlin, Rattray, Fergal Patrick & Ipsen, Richard, 2021, In : Food Chemistry. 340, 10 p., 128152.

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

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