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. 2011
  2. Published

    Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment

    Geng, X., van der Berg, Franciscus Winfried J, Bager, A. N. & Ipsen, Richard, 2011, In : International Dairy Journal. 21, 9, p. 711-717 7 p.

    Research output: Contribution to journalJournal article

  3. Published

    Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt

    Celigueta Torres, I., Janhøj, T., Mikkelsen, B. Ø. & Ipsen, Richard, 2011, In : International Dairy Journal. 21, 9, p. 645-655 11 p.

    Research output: Contribution to journalJournal article

  4. Published

    Food for the future - challenges and possibilities

    Ipsen, Richard, 2011, In : Scenario. 5, p. 54-55 2 p.

    Research output: Contribution to journalJournal article

  5. Published

    Using surface plasmon resonance technology to screen interactions between exopolysaccharides and milk proteins

    Babol, L. N., Svensson, B. & Ipsen, Richard, 2011, In : Food Biophysics. 6, 4, p. 468-473 6 p.

    Research output: Contribution to journalJournal article

  6. 2010
  7. 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 article

  8. 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

  9. 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

  10. 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 article

  11. 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

  12. 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

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