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
191 - 200 out of 226Page size: 10
  1. 2018
  2. 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

  3. Published

    The effect of alginates on in vitro gastric digestion of particulated whey protein

    Koutina, G., Ioannidi, E., 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

  4. 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

  5. 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., Mar 2018, In: Lebensmittel - Wissenschaft und Technologie. 89, p. 123-127 5 p.

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

  6. 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., May 2018, In: International Journal of Biological Macromolecules. 111, p. 746-754 9 p.

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

  7. 2019
  8. 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

  9. 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, 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 › Research › peer-review

  10. 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

  11. 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

  12. 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

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