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. 2008
  2. Published

    Scandinavian fermented milk products: traditions and current research

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 54 1 p.

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

  3. Published

    Sensory and rheological characterization of acidified milk drinks

    Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, In : Food Hydrocolloids. 22, 5, p. 798-806 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Spectroscopic prediction of rheological properties of stirred yoghurt

    Janhøj, T., Andersen, C. M., Viereck, Nanna & Ipsen, Richard, 2008, In : Annual Transactions - The Nordic Rheology Society. p. 107-112 6 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  5. Published

    Technology of fermented dairy products

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 56 1 p.

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

  6. Published

    Thermal gelation of whey protein revisited: a dialogue between LF-NMR and rheology

    Ipsen, Richard, Larsen, F. H., Løkke, M. M. & Jensen, D. V., 2008, Food colloids 2008: creating structure, delivering functionality; programme and abstracts. University of Le Mans, p. PO36 1 p.

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

  7. 2009
  8. Published

    Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties

    Hougaard, Anni Bygvrå, Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2009, In : International Journal of Dairy Technology. 62, 4, p. 484-492 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). p. 384-387

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  10. Published

    Microparticulated whey protein as fat replacer in yoghurt

    Celigueta Torres, I., Ipsen, Richard, Knudsen, J. C. & Østergaard, B. B., 2009, ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, p. 404-407 4 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  11. Published

    Mikropartikuleret mælkeprotein som fedterstatter i fødevarer

    Celigueta Torres, I. & Ipsen, Richard, 2009, In : Maelkeritidende. 11, p. 268-269 2 p.

    Research output: Contribution to journalJournal articleCommunication

  12. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese

    Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, In : International Journal of Food Properties. 12, 1, p. 211-227 17 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. 2010
  14. Published

    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 proceedingConference abstract in proceedingsResearch

  15. Published

    Bakterierne giver konsistensen

    Ipsen, Richard, 2010, Bioteknologi - med fremtidens muligheder i hænderne: temahæfte 2010. Thostrup, L. (ed.). Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, Københavns Universitet, p. 12-13 2 p.

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

  16. Published

    Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

    Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In : International Dairy Journal. 20, 7, p. 449-458 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    Effect of mechanical treatment on syneresis of cheese curd

    Geng, X., Bager, A. N., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2010, IDF symposium on microstructure of dairy products: Tromsø, 2010. p. 19-20 2 p.

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

  18. Published

    Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt

    Celigueta Torres, I., Ipsen, Richard, Janhøj, T. & Mikkelsen, B. Ø., 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 44-46 3 p.

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

  19. Published

    Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

    Hammershøj, M., Hougaard, Anni Bygvrå, Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2010, In : International Journal of Dairy Technology. 63, 2, p. 197-208 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. Published

    Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk

    Diemer, S. K., Garrigues, C., Folkenberg, D. M., Arneborg, Nils & Ipsen, Richard, 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 11-12 2 p.

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

  21. Published

    Mælk og mejeriprodukter

    Ipsen, Richard, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2. ed. Nyt Teknisk Forlag, p. 225-259 35 p.

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

  22. Published

    The Effect of Microparticulated Milk Protein Addition to Milk in Relation to the Viscosity of Low-Fat Youghurt

    Celigueta Torres, I. & Ipsen, Richard, 2010, publisher. 1 ed. Editorial Universidad de Granada, p. 133 1 p.

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

  23. Published

    The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 164-165 2 p.

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

  24. Published

    Top-academic dairy technology

    Ipsen, Richard, 2010, In : Danish Dairy & Food Industry - Worldwide. 20, p. 10-11 2 p.

    Research output: Contribution to journalJournal articleCommunication

  25. Published

    Varmekonservering

    Ipsen, Richard, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2. ed. Nyt Teknisk Forlag, p. 260-264 5 p.

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

  26. Published

    Stabilisation of acidified skimmed milk with HM pectin

    Jensen, S., Rolin, C. & Ipsen, Richard, 1 Jun 2010, In : Food Hydrocolloids. 24, 4, p. 291-299 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  27. 2011
  28. Published

    Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis

    Hougaard, Anni Bygvrå, Vestergaard, J. S., Varming, C., Bredie, Wender & Ipsen, Richard, 2011, In : International Journal of Dairy Technology. 64, 1, p. 34-44 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. Published

    Dairy education and research in Tune

    Ipsen, Richard, 2011, In : Danish Dairy & Food Industry - Worldwide. 21, p. 12-13 2 p.

    Research output: Contribution to journalJournal articleResearch

ID: 4231815