Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
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The relation between protein structure, interfacial rheology and foam formation for various milk proteins
Ipsen, Richard & Otte, Jeanette, 2004. 6 p.Research output: Contribution to conference › Paper › Research
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The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties
Felix da Silva, D., Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2017, In: International Dairy Journal. 74, p. 27-38 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin
Geng, X., Kirkensgaard, Jacob Judas Kain, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2019, In: Soft Matter. 15, 24, p. 4787-4796Research output: Contribution to journal › Journal article › Research › peer-review
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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 conference › Poster › Research
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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 proceeding › Article in proceedings › Research
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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
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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
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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 › Research › peer-review
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The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Laursen, Anne Katrine, Czaja, Tomasz Pawel, Rovers, T. A. M., Ipsen, Richard, Barone, Giovanni & Ahrné, Lilia, 2023, In: International Dairy Journal. 141, 10 p., 105611.Research output: Contribution to journal › Journal article › Research › 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 › Research › peer-review
ID: 4231815
Most downloads
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1239
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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 › Research › peer-review
Published -
748
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
657
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published