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

  1. 1995
  2. Published

    Mixed gels made from protein and kappa-carrageenan

    Ipsen, Richard, 1995, In : Carbohydrate Polymers. 28, p. 337-339 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 1996
  4. Published

    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 journalJournal articleResearchpeer-review

  5. 1997
  6. Published

    Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH

    Ipsen, Richard, Otte, Jeanette & Schumacher, E., 1997, In : Annual transactions of the Nordic Rheology Society. 5, p. 48-50 3 p.

    Research output: Contribution to journalJournal articleResearch

  7. Published

    Enzymatisk induceret geldannelse af valleprotein: et reologisk studie

    Ipsen, Richard, 1997, Ikke angivet. Levnedsmiddelcentret, p. 213 1 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  8. Published

    Uniaxial compression of gels made from protein and kappa-carrageenan

    Ipsen, Richard, 1997, In : Journal of Texture Studies. 28, p. 405-419 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 1998
  10. Published

    Forbedring af valleproteiners geldannelse gennem enzymatisk behandling

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 1998, In : Maelkeritidende. 13/14, p. 336-337 2 p.

    Research output: Contribution to journalJournal articleCommunication

  11. Published

    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 journalJournal articleResearchpeer-review

  12. Published

    Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge)

    Masha, G. G. K., Ipsen, Richard, Petersen, Mikael Agerlin & Jakobsen, Mogens, 1998, In : World journal of microbiology & biotechnology. 14, p. 451-456 6 p.

    Research output: Contribution to journalJournal articleResearch

  13. Published

    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 proceedingArticle in proceedingsResearch

  14. Published

    The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation

    Ipsen, Richard & Qvist, K. B., 1998, In : Annual transactions of the Nordic Rheology Society. 6, p. 75-77 3 p.

    Research output: Contribution to journalJournal articleResearch

  15. 1999
  16. Published

    Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    Holt, C., McPhail, D., Nevison, I., Nylander, T., Otte, Jeanette, Ipsen, Richard, Bauer, R., Øgendal, L. H., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I., Sawyer, L., Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In : International Journal of Food Science and Technology. 34, 5-6, p. 543-556 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    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 journalJournal articleResearchpeer-review

  18. Published

    Evaluation of crispness in food systems: an example using meringue made with egg or milk protein

    Ipsen, Richard, Andersen, R. V., Jespersen, Lene, Lao, M. L. & Lohman, V., 1999, In : Annual transactions of the Nordic Rheology Society. 7, p. 39-42 4 p.

    Research output: Contribution to journalJournal articleResearch

  19. Published

    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 journalJournal articleResearchpeer-review

  20. Published

    Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    Holt, C., McPhail, D., Nylander, T., Otte, Jeanette, Ipsen, Richard, Bauer, R., Øgendal, L., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I., Sawyer, L., Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In : International Journal of Food Science and Technology. 34, p. 587-601 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. 2000
  22. Published

    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 journalJournal articleResearchpeer-review

  23. Published

    Gelation of whey protein induced by proteolysis of high pressure treatment

    Ipsen, Richard, Otte, Jeanette, Dominguez, E. & Qvist, K. B., 2000, In : Australian Journal of Dairy Technology. 55, p. 49-52 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    Hvordan danner valleproteiner geler, når de klippes i stykker med enzym?

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2000, In : Maelkeritidende. 8, p. 226-228 3 p.

    Research output: Contribution to journalJournal articleCommunication

  25. Published

    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 journalJournal articleResearchpeer-review

  26. Published

    Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems

    Ipsen, Richard, Otte, Jeanette, Lomholt, S. B. & Qvist, K. B., 2000, In : Journal of Dairy Research. 67, p. 403-413 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  27. 2001
  28. Published

    Effect of hen egg production and protein composition on textural properties of egg albumen gels

    Hammershøj, M., Larsen, L. B., Ipsen, Richard & Qvist, K. B., 2001, In : Journal of Texture Studies. 32, p. 105-129 25 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. Published

    Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A

    Ipsen, Richard, Otte, Jeanette, Sharma, R., Nielsen, A., Gram Hansen, L. & Qvist, K. B., 2001, In : Colloids and Surfaces B: Biointerfaces. 21, p. 173-178 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  30. Published

    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 journalJournal articleResearch

  31. Published

    Microstructure and viscosity of yoghurt with inulin added as a fat-replacer

    Ipsen, Richard, Otte, Jeanette, Lozahic, G. & Qvist, K. B., 2001, In : Annual transactions of the Nordic Rheology Society. 9, p. 59-62 4 p.

    Research output: Contribution to journalJournal articleResearch

  32. Published

    Molecular self-assembly of partially hydrolysed alfa-lactalbumin resulting in strong gels with a novel microstructure

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2001, In : Journal of Dairy Research. 68, p. 277-286 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  33. Published

    Protease induced gelation of mixtures of alfa-lactalbumin and beta-lactoglobulin

    Ipsen, Richard, Bülow-Olsen, K., Otte, Jeanette & Qvist, K. B., 2001, In : Milchwissenschaft. 56, 9, p. 492-495 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  34. 2002
  35. Published

    Gelation of whey protein induced by high pressure

    Ipsen, Richard, Olsson, K., Skibsted, Leif Horsfelt & Qvist, K. B., 2002, In : Milchwissenschaft. 57, 11-12, p. 650-653 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  36. Published

    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 journalJournal articleResearchpeer-review

  37. 2003
  38. Published

    Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides

    Hassan, A. N., Ipsen, Richard, Jantzen, T. & Qvist, K. B., 2003, In : Journal of Dairy Science. 86, 5, p. 1632-1638 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  39. Published

    Nano-structuring by means of proteolysis: Rheology of novel gels from a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2003, In : Annual transaction of the nordic rheology society. 11, p. 89-93 5 p.

    Research output: Contribution to journalJournal articleResearch

  40. Published

    Protease-induced nano-tubular gels from a-lactalbumin

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2003, Ikke angivet. E. Dickinson & T. von Vliet (eds.). Royal Society of Chemistry, p. 84-92 9 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  41. Published

    Structure Formation In Yogurt: Rheology And Microstructure

    Ipsen, Richard, 2003, Ikke angivet. 2003 ed. International Dairy Federation, p. 224-232 9 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  42. 2004
  43. Published

    Dansk mejeriingeniører - på engelsk

    Ipsen, Richard, Ardö, Ylva Margareta, Friis, A. & Dejmek, P., 2004, In : Mælketidende. 2004, 3, p. 52-54 3 p.

    Research output: Contribution to journalJournal articleCommunication

  44. Published

    Influence of calcium on the self-assembly of partially hydrolyzed a-lactalbumin

    Graveland-Bikker, J. F., Ipsen, Richard, Otte, Jeanette & Kruif, C. G. D., 2004, In : Langmuir. 20, p. 6841-6846 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  45. Published

    Master of science in dairy science and technology: a colloboration between three universitties in the Øresund Region

    Ipsen, Richard, Ardö, Ylva Margareta, Friis, A. & Dejmek, P., 2004, In : Danish Dairy & Food Industry - Worldwide. 14, p. 62-63 2 p.

    Research output: Contribution to journalJournal articleCommunication

  46. Published

    Ny internasjonal meieriutdannelse

    Ipsen, Richard, 2004, In : Mejeriposten, Norge. 2004, p. s. ? 1 p.

    Research output: Contribution to journalJournal articleCommunication

  47. Published

    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 journalJournal articleResearchpeer-review

  48. Published

    Rheological Behavior of Skim Milk Concentrates at Different pH

    Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  49. Published

    Rheological behavior of skim milk concentrates at different pH

    Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004. 1 p.

    Research output: Contribution to conferencePosterResearch

  50. Published
  51. 2005
  52. Published

    Enzymatic hydrolysis of milk phospolipids

    Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  53. Published

    Exopolysaccharides from lactic acid bacteria: differences in rheological behaviour of yoghurt

    Ipsen, Richard, Folkenberg, D. M., Chen, S. & Dejmek, P., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  54. Published

    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 journalJournal articleResearchpeer-review

  55. Published

    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 journalJournal articleResearchpeer-review

  56. Published

    Mælk er ikke bare mælk: naboens hjørne

    Ipsen, Richard & Ardö, Ylva Margareta, 2005, In : Danske Maelkeproducenter. p. 1-4 4 p.

    Research output: Contribution to journalJournal articleResearch

  57. Published

    Potential health benefits of texture modifying exopolysaccharides in fermented milks

    Ipsen, Richard & Folkenberg, D. M., 2005. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  58. Published

    Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A. & Ipsen, Richard, 2005, In : Journal of Texture Studies. 36, 2, p. 174-189 16 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  59. Published

    Relationship between physical properties of casein micelles and rheology of skim milk concentrate

    Karlsson, A. O., Ipsen, Richard, Schrader, K. & Ardö, Ylva Margareta, 2005, In : Journal of Dairy Science. 88, 11, p. 3784-3797 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  60. Published

    Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2005, Programme. Levnedsmiddelcentret, p. 1 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  61. Published
  62. Published

    Rheology of rennet gels from cencentrated skim milk without visible syneresis: impact of pH and NaCI

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  63. 2006
  64. Published

    Characterizing low ester pectin microstructure in model milk gels by direct immunostaining and CLSM

    Arltoft, D. B., Madsen, F. & Ipsen, Richard, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 91-95 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  65. Published

    Effect of pre-heat treatment on the functionality of microparticulated whey protein in acid milk gels

    Janhøj, T. & Ipsen, Richard, 2006, In : Milchwissenschaft. 61, 2, p. 131-134 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  66. Published

    Exopolysaccharider og teksturegenskaber

    Folkenberg, D. M., Skriver, A., Dejmek, P. & Ipsen, Richard, 2006, In : Maelkeritidende. 17, p. 388-390 3 p.

    Research output: Contribution to journalJournal articleCommunication

  67. Published

    Improving the foaming properties and heat stability of whey protein concentrates by phospolipase treatment

    Havn, S. S., Ipsen, Richard, Nielsen, P. M. & Lilbæk, H. M., 2006, In : Milchwissenschaft. 61, 2, p. 188-191 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  68. Published

    Improving the yield of Mozzarella cheese by phospholipase treatment of milk

    Lilbæk, H. M., Broe, H. M., Høier, E., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2006, In : Journal of Dairy Science. 89, 11, p. 4114-4125 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  69. Published

    Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A. & Ipsen, Richard, 2006, In : Journal of Dairy Research. 73, 4, p. 385-393 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  70. Published

    Mejeriingeniøruddannelsen & universitetsfusionerne

    Ipsen, Richard, Christiansen, P. S. & Ardö, Ylva Margareta, 2006, In : Maelkeritidende. 119, 21, p. 514-515 2 p.

    Research output: Contribution to journalJournal articleCommunication

  71. Published

    Mozzarella cheese made from phospholipase treated milk

    Lilbæk, H. M., Broe, M. L., Fatum, T. M., Høier, E., Ipsen, Richard & Sørensen, N. K., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 287-291 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  72. Published

    Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures

    Karlsson, A. O., Ipsen, Richard, Gunasekaran, S. & Ardö, Ylva Margareta, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  73. Published

    Rheology of stirred acidified skim milk gels with different particle interactions

    Knudsen, J. C., Karlsson, A. O., Ipsen, Richard & Skibsted, Leif Horsfelt, 2006, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 274, 1-3, p. 56-61 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  74. Published

    Sensory and rheological characterization of low-fat stirred yogurt

    Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, In : Journal of Texture Studies. 3, 37, p. 276-299 24 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  75. Published

    Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A., Guldager, H. S. & Ipsen, Richard, 2006, In : International Dairy Journal. 16, 2, p. 111-118 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  76. Published

    Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese

    Janhøj, T., Frøst, Michael Bom, Andersen, C. M., Viereck, Nanna, Ipsen, Richard & Edrud, S., 2006. 5 p.

    Research output: Contribution to conferencePaperResearch

  77. Published

    The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

    Ipsen, Richard, Folkenberg, D. M., Skriver, A. & Dejmek, P., 2006, Proceedings of the 4. International Symposium on Food Rheology and Structure. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 589-590 2 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  78. Published

    The influence of pH after acidification and time of storage on the rheological properties of fermented milk with ACE-inhibitory activity

    Ipsen, Richard, Nielsen, M. S., Otte, Jeanette & Skriver, A., 2006. 1 p.

    Research output: Contribution to conferencePosterResearch

  79. Published

    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 conferencePosterResearch

  80. Published

    Localising pectin in dairy products using direct immunostaining

    Arltoft, D., Ipsen, Richard, Christensen, N. & Madsen, Flemming, 1 Jan 2006, p. 41-51. 11 p.

    Research output: Contribution to conferencePaperResearchpeer-review

  81. 2007
  82. Published

    Cremet mundfylde i yoghurt - ved rigtigt valg af bakteriekultur

    Ipsen, Richard, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 18 1 p.

    Research output: Chapter in Book/Report/Conference proceedingReport chapterCommunication

  83. Published

    Cremethed - også med lavt fedtindhold

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In : Maelkeritidende. 120, 4, p. 74-76 3 p.

    Research output: Contribution to journalJournal articleCommunication

  84. Published

    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 journalJournal articleResearchpeer-review

  85. Published

    Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In : International Dairy Journal. 17, 9, p. 1053-1062 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  86. Published
  87. Published

    Infusion pasteurization of skim milk: effects of different time-temperature combinations

    Hougaard, Anni Bygvrå, Hammershøj, M. & Ipsen, Richard, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  88. Published

    Interactions between carrageenans and milk proteins: a microstructural and rheological study

    Arltoft, D. B., Ipsen, Richard, Madsen, F. & Vries, J. D., 2007, In : Biomacromolecules. 8, 2, p. 729-736 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  89. Published

    Lowfat dairy products - microstructure, sensory properties and consumer perception

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  90. Published

    Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids

    Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2007, In : Journal of Agricultural and Food Chemistry. 55, 8, p. 2970-2978 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  91. Published

    Mælk og mejeriprodukter

    Ipsen, Richard, 2007, Fødevarer og Kvalitet: Råvarer og Forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 221-263 43 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  92. Published

    Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In : Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  93. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In : Food Quality and Preference. 19, 2, p. 232-246 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  94. Published

    Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In : International Dairy Journal. 17, 6, p. 674-682 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  95. Published

    Screening of probes for specific localisation of polysaccharides

    Arltoft, D. B., Madsen, F. & Ipsen, Richard, 2007, In : Food Hydrocolloids. 21, 7, p. 1062-1071 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  96. Published

    Self-assembly of partially hydrolysed a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2007, In : Biotechnology Advances. 25, 6, p. 602-605 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  97. Published

    Structural engineering of dairy products

    Ipsen, Richard, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  98. Published

    Struktur og tekstur i modelsystemer: gul ost fra koncentreret mælk - del I

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In : Maelkeritidende. 120, 20, p. 449-451 3 p.

    Research output: Contribution to journalJournal articleCommunication

  99. Published

    Synerese i løbegeler: forståelse og kvantificering

    Janhøj, T., Ipsen, Richard, Dejmek, P. & van der Berg, Franciscus Winfried J, 2007, In : Maelkeritidende. 120, 5, p. 92-93 2 p.

    Research output: Contribution to journalJournal articleCommunication

  100. Published

    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 journalJournal articleResearchpeer-review

  101. Published

    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 journalJournal articleResearchpeer-review

  102. 2008
  103. Published

    Danish fruit vinegars: starting a high quality production

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 46 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  104. Published

    Exopolysaccharides (EPS) in fermented dairy products

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 25 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  105. Published

    Food rheology: a personal view of the past and future

    Ipsen, Richard, 2008, In : Annual Transactions - The Nordic Rheology Society. p. 29-36 8 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  106. Published

    Increased Cheese Yield Through Application of Phospholipase: Elucidating the Mechanism and the Influence of Adding Extra Phospholipids to Cheese Milk

    Ipsen, Richard, Diemer, S. K., Lilbæk, H., Nielsen, P. M. & Høier, E., 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  107. Published

    Infusion pasteurization of milk: Influence on the viscosity and casein micelle size

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  108. Published

    Infusion pasteurization of whole milk and skim milk: influence on viscosity and particle size

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2008, In : Annual Transactions - The Nordic Rheology Society. p. 215 1 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  109. Published

    Primary Proteolysis in Concentrated Casein Systems with Added Whey Protein

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  110. Published

    Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

    Arltoft, D., Madsen, F. & Ipsen, Richard, 2008, In : Food Hydrocolloids. 22, 4, p. 660-673 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  111. Published

    Relative influence of a-lactalbumin and ß-lactoglobulin on the viscosity of whey protein solutions

    Andersen, J. G., Ipsen, Richard & Karlsson, A. O., 2008, In : Annual Transactions - The Nordic Rheology Society. p. 175-178 4 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  112. Published

    Reologi afslører fødevarers struktur og kvalitet

    Ipsen, Richard, 2008, In : Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 12-15 4 p.

    Research output: Contribution to journalJournal articleResearch

  113. Published

    Rheological properties of cold and hot filled model cream cheese

    Geng, X., Ipsen, Richard & Liot, F., 2008, In : Annual Transactions - The Nordic Rheology Society. p. 217-223 7 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  114. Published

    Rheology and functionality of cheese powders

    Celigueta Torres, I., Ipsen, Richard & Beck, T. K., 2008, In : Annual Transactions - The Nordic Rheology Society. p. 225-227 3 p.

    Research output: Contribution to journalConference articleResearchpeer-review

Previous 1 2 3 Next

ID: 4231815