Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- Published
Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders
da Silva Tenório, D. F., Hirschberg, C., Ahrné, Lilia, Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Journal of Food Engineering. 237, p. 215-225 11 p.Research output: Contribution to journal › Journal article › peer-review
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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder
da Silva, D. F., Wang, H., Czaja, Tomasz Pawel, van der Berg, Franciscus Winfried J, Kirkensgaard, Jacob Judas Kain, Ipsen, Richard & Hougaard, Anni Bygvrå, 2021, In: Powder Technology. 378, Part A, p. 227-236 10 p.Research output: Contribution to journal › Journal article › peer-review
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Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying
da Silva, D. F., Ahrné, Lilia, Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Powder Technology. 323, p. 139-148 10 p.Research output: Contribution to journal › Journal article › peer-review
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Cheese powders as emulsifier in mayonnaise
da Silva, D. F., Bettera, L., Ipsen, Richard & Hougaard, Anni Bygvrå, 2021, In: LWT. 151, 4 p., 112188.Research output: Contribution to journal › Journal article › peer-review
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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, D. F., 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 › peer-review
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Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration
da Silva, D. F., 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 › peer-review
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Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates
Zhang, L., Folkenberg, D. M., Qvist, K. B. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 88-95 8 p.Research output: Contribution to journal › Journal article › peer-review
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Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt
Zhang, L., Folkenberg, D. M., Amigo Rubio, J. M. & Ipsen, Richard, 2016, In: International Dairy Journal. 53, p. 10-19 10 p.Research output: Contribution to journal › Journal article › peer-review
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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., 2021, In: Food Hydrocolloids. 113, 8 p., 106459.Research output: Contribution to journal › Journal article › peer-review
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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 › peer-review
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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 › peer-review
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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 › peer-review
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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 › peer-review
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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 › peer-review
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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 › peer-review
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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 › peer-review
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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 › peer-review
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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 › peer-review
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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 › peer-review
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Casein-Based Powders: Characteristics and Rehydration Properties
Silva, D. F. D., 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 › peer-review
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Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates
Shirotani, N., Hougaard, Anni Bygvrå, Lametsch, Rene, Petersen, Mikael Agerlin, Rattray, F. P. & Ipsen, Richard, 2021, In: Food Chemistry. 340, 10 p., 128152.Research output: Contribution to journal › Journal article › peer-review
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Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks
Sejersen, M. T., Salomonsen, T., Ipsen, Richard, Clark, R., Rolin, C. & Engelsen, Søren Balling, 2007, In: International Dairy Journal. 17, 4, p. 302-307 6 p.Research output: Contribution to journal › Journal article › peer-review
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Water mobility in acidified milk drinks studied by low-field 1H NMR
Salomonsen, T., Sejersen, M. T., Viereck, Nanna, Ipsen, Richard & Engelsen, Søren Balling, 2006. 1 p.Research output: Contribution to conference › Poster › Research
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Water mobility in acidified milk drinks studied by low-field 1H NMR
Salomonsen, T., Sejersen, M. T., Viereck, Nanna, Ipsen, Richard & Engelsen, Søren Balling, 2007, In: International Dairy Journal. 17, 4, p. 294-301 8 p.Research output: Contribution to journal › Journal article › peer-review
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Large-scale preparation of beta-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography
Rotvig Kristiansen, K., Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 1998, In: International Dairy Journal. 8, p. 113-118 6 p.Research output: Contribution to journal › Journal article › peer-review
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The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture
Ray, C. A., Gholamhosseinpour, A., Ipsen, Richard & Hougaard, Anni Bygvrå, 2016, In: International Dairy Journal. 55, p. 38-43 6 p.Research output: Contribution to journal › Journal article › peer-review
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Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion
Rauh, V. M., Sundgren, A., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: International Dairy Journal. 38, 2, p. 199-207 9 p.Research output: Contribution to journal › Journal article › peer-review
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Protein lactosylation in UHT milk during storage measured by Liquid Chromatography–Mass Spectrometry and quantification of furosine
Rauh, V. M., Johansen, L. B., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2015, In: International Journal of Dairy Technology. 68, 4, p. 486-494 9 p.Research output: Contribution to journal › Journal article › peer-review
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Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness
Rauh, V., Johansen, L. B., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: Journal of Agricultural and Food Chemistry. 62, 28, p. 6852-6860 9 p.Research output: Contribution to journal › Journal article › peer-review
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The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method
Rauh, V., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: International Dairy Journal. 38, 1, p. 74-80 7 p.Research output: Contribution to journal › Journal article › peer-review
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Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt
Rasmussen, M. A., Janhøj, T. & Ipsen, Richard, 2007, In: Milchwissenschaft. 62, 1, p. 54-58 5 p.Research output: Contribution to journal › Journal article › peer-review
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The danish dairy science and technology M.Sc. program: Goes international
Qvist, K. B. & Ipsen, Richard, 2002, In: Danish Dairy & Food Industry - Worldwide. 2002, p. 74-75 2 p.Research output: Contribution to journal › Journal article › peer-review
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Understanding the fermentation factors affecting the separability of fermented milk: A model system study
Priyashantha, H., Buldo, P., Berg, T., Gilleladen, C. & Ipsen, Richard, 2021, In: Food Structure. 30, 11 p., 100232.Research output: Contribution to journal › Journal article › peer-review
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Otte, Jeanette, Schumacher, E., Ipsen, Richard, Ju, Z. Y. & Qvist, K. B., 1999, In: International Dairy Journal. 9, 11, p. 801-812 11 p.Research output: Contribution to journal › Journal article › peer-review
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Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin
Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, p. 219-229 11 p.Research output: Contribution to journal › Journal article › peer-review
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Protease-induced aggregation of bovine a-lactalbumin: identification of the primary associating fragment
Otte, Jeanette, Ipsen, Richard, Ladefoged, A. M. & Sørensen, J., 2004, In: Journal of Dairy Reserch. 71, p. 88-96 9 p.Research output: Contribution to journal › Journal article › peer-review
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Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin
Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, 3, p. 219-229 11 p.Research output: Contribution to journal › Journal article › peer-review
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Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects
Otte, Jeanette, Ipsen, Richard, Pedersen, P. S., Wium, H. & Qvist, K. B., 1998, Polish journal of food and nutrition sciences. 2 ed. p. 227-231 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Aggregate formation during hydrolysis of beta-lactoglobulin with a glu and asp specific protease from Bacillus licheniformis
Otte, Jeanette, Lomholt, S. B., Ipsen, Richard, Stapelfeldt, H., Bukrinsky, J. T. & Qvist, K. B., 1996, In: Journal of Agricultural and Food Chemistry. 45, 12, p. 4889-4896 8 p.Research output: Contribution to journal › Journal article › peer-review
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Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability
Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 2000, In: Milchwissenschaft. 55, 4, p. 197-200 4 p.Research output: Contribution to journal › Journal article › peer-review
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Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B
Otte, Jeanette, Lomholt, S. B., Ipsen, Richard & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 597-608 12 p.Research output: Contribution to journal › Journal article › peer-review
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Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin
Olsen, Karsten, Ipsen, Richard, Otte, Jeanette & Skibsted, Leif Horsfelt, 1999, In: Milchwissenschaft. 54, 10, p. 543-546 4 p.Research output: Contribution to journal › Journal article › peer-review
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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 proceeding › Conference abstract in proceedings › Research
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Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction
Münchow, M., Jørgensen, L., Amigo Rubio, J. M., Sørensen, Klavs Martin & Ipsen, Richard, 1 Dec 2015, In: International Dairy Journal. 51, p. 84-91 8 p.Research output: Contribution to journal › Journal article › peer-review
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Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil
Munk, M. B., Marangoni, A. G., Ludvigsen, H. K., Norn, V., Knudsen, J. C., Risbo, Jens, Ipsen, Richard & Andersen, Mogens Larsen, 2013, In: Food Research International. 54, 2, p. 1738-1745 8 p.Research output: Contribution to journal › Journal article › peer-review
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Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis
Mohammad-Beigi, H., Wijaya, W., Madsen, M., Hayashi, Y., Li, R., Maria Rovers, T. A., Jæger, T. C., Buell, A. K., Hougaard, Anni Bygvrå, Kirkensgaard, Jacob Judas Kain, Westh, P., Ipsen, Richard & Svensson, B., 2023, In: Food Hydrocolloids. 137, 12 p., 108373.Research output: Contribution to journal › Journal article › peer-review
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Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge)
Masha, G. G. K., Ipsen, Richard, Petersen, Mikael Agerlin & Jakobsen, M., 1998, In: World journal of microbiology & biotechnology. 14, p. 451-456 6 p.Research output: Contribution to journal › Journal article
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Interaction of low methoxyl pectins with skim milk: rheology and microstructure
Maroziene, A. & Ipsen, Richard, 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 47-53 7 p.Research output: Contribution to journal › Journal article
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Impact of Alginate Mannuronic-Guluronic Acid Contents and pH on Protein Binding Capacity and Complex Size
Madsen, M., Westh, P., Khan, S., Ipsen, Richard, Almdal, K., Aachmann, F. L. & Svensson, B., 2021, In: Biomacromolecules. 22, 2, p. 649-660Research output: Contribution to journal › Journal article › peer-review
- Published
Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles
Madsen, M., Khan, S., Kunstmann, S., Aachmann, F. L., Ipsen, Richard, Westh, P., Emanuelsson, C. & Svensson, B., 2022, In: Food Chemistry: Molecular Sciences. 5, 11 p., 100137.Research output: Contribution to journal › Journal article › peer-review
ID: 4231815
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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 › peer-review
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
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655
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
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