Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 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
- 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
- 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. 104-112Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- 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
- 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
- Published
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
Thorning, T. K., Bertram, H. C., Bonjour, J., de Groot, L., Dupont, D., Feeney, E., Ipsen, Richard, Lecerf, J. M., Mackie, A., McKinley, M. C., Michalski, M., Rémond, D., Risérus, U., Soedamah-Muthu, S. S., Tholstrup, T., Weaver, C., Astrup, A. & Givens, I., 2017, In: American Journal of Clinical Nutrition. 105, 5, p. 1033-1045 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Stability of cheese emulsions for spray drying
Varming, C., Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2014, In: International Dairy Journal. 39, 1, p. 60-63 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4231815
Most downloads
-
1242
downloads
Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
750
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
660
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published