Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
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Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH
Ainis, W., Ersch, C. & Ipsen, Richard, 2018, In: Food Hydrocolloids. 77, p. 397-406 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins
Ainis, W. N., Ersch, C., Farinet, C., Yang, Q., Glover, Z. J. & Ipsen, Richard, 2019, In: Food Hydrocolloids. 87, p. 723-733 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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. 9923-9933Research output: Contribution to journal › Journal article › Research › peer-review
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Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk
Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, F. P. & Ipsen, Richard, 2018, In: International Dairy Journal. 81, p. 122-130 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Factors influencing the gelation and rennetability of camel milk using camel chymosin
Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M. & Ipsen, Richard, 2016, In: International Dairy Journal. 60, p. 62-69 8 p.Research output: Contribution to journal › Conference article › Research › peer-review
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Functional and technological properties of camel milk proteins: a review
Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M., Ipsen, Richard & Kappeler, S., 2016, In: Journal of Dairy Research. 83, 4, p. 422-429 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Conference article › Research › peer-review
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Localising pectin in dairy products using direct immunostaining
Arltoft, D., Ipsen, Richard, Christensen, N. & Madsen, F., 2006, p. 41-51. 11 p.Research output: Contribution to conference › Paper › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 proceeding › Article in proceedings › Research
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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. 1108-1115Research output: Contribution to journal › Journal article › Research › peer-review
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Investigation of consecutive fouling and cleaning cycles of ultrafiltration membranes used for whey processing
Berg, T. H. A., Knudsen, J. C., Ipsen, Richard, van der Berg, Franciscus Winfried J, Holst, H. H. & Tolkach, A., 2014, In: International Journal of Food Engineering. 10, 3, p. 367–381 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of reduced cleaning-in-place on aged membranes during ultrafiltration of whey
Berg, T. H. A., Ipsen, Richard, Ottosen, N., Tolkach, A. & van der Berg, Franciscus Winfried J, 2015, In: International Journal of Food Engineering. 11, 4, p. 447-455 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Inline UV-Vis spectroscopy to monitor and optimize cleaning-in-place (CIP) of whey filtration plants
Berg, T. H. A., Ottosen, N., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2017, In: Lebensmittel - Wissenschaft und Technologie. 75, p. 164-170 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Traditional Fermented Dairy Products of Ethiopia: A Review
Berhe, T., Vogensen, Finn Kvist, Ipsen, Richard, Seifu, E., Kurtu, M. Y. & Hansen, E. B., 2017, In: East African Journal of Sciences. 11, 2, p. 73-80 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Processing Challenges and Opportunities of Camel Dairy Products
Berhe, T., Seifu, E., Ipsen, Richard, Kurtu, M. Y. & Hansen, E. B., 2017, In: International Journal of Food Science. 2017, 8 p., 9061757.Research output: Contribution to journal › Review › Research › peer-review
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Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk
Berhe, T., Ipsen, Richard, Seifu, E., Kurtu, M. Y., Fugl, A. J. B. & Hansen, E. B., 2019, In: FEMS Microbiology Letters. 366, 11, 6 p., fnz128.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin: A Review
Berhe, T., Kurtu, M. Y., Ipsen, Richard, Hailu, Y. & Eshetu, M., 2017, In: East Africa Journal of Sciences. 11, 2, p. 99-106 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of repeat unit structure and molecular mass of lactic acid bacteria hetero-exopolysaccharides on binding to milk proteins
Birch, J., Hardarson, H. K., Khan, S., Van Calsteren, M., Ipsen, Richard, Garrigues, C., Almdal, K., Abou Hachem, M. & Svensson, B., 2017, In: Carbohydrate Polymers. 177, p. 406-414 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt
Buldo, P., Benfeldt, C., Folkenberg, D. M., Jensen, H. B., Amigo Rubio, J. M., Sieuwerts, S., Thygesen, K., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2016, In: Lebensmittel - Wissenschaft und Technologie. 72, p. 189-198 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk
Buldo, P., Benfeldt, C., Carey, J. P., Folkenberg, D. M., Jensen, H. B., Sieuwerts, S., Vlachvei, K. & Ipsen, Richard, 2016, In: Food Hydrocolloids. 60, p. 225-231 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein
Celigueta Torres, I., Amigo Rubio, J. M. & Ipsen, Richard, 2012, In: Journal of Food Engineering. 109, 4, p. 721-729 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system
Celigueta Torres, I., Mutaf, G., Larsen, F. H. & Ipsen, Richard, 2016, In: Journal of Food Engineering. 184, p. 31-37 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 proceeding › Article in proceedings › Research
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Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins
Celigueta Torres, I., Nieto, G., Nylander, T., Simonsen, A. C., Tolkach, A. & Ipsen, Richard, 2017, In: Journal of Dairy Research. 84, 2, p. 229-238 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Mikropartikuleret mælkeprotein som fedterstatter i fødevarer
Celigueta Torres, I. & Ipsen, Richard, 2009, In: Maelkeritidende. 11, p. 268-269 2 p.Research output: Contribution to journal › Journal article › Communication
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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
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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 journal › Journal article › Research › peer-review
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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 proceeding › Conference abstract in proceedings › Research
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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 journal › Conference article › Research › peer-review
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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 proceeding › Article in proceedings › Research › peer-review
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Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders
Da Silva, D. F., Vlachvei, K., Geng, X., Ahrné, Lilia, Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In: International Dairy Journal. 103, 9 p., 104630.Research output: Contribution to journal › Journal article › Research › peer-review
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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 proceeding › Article in proceedings › Research
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Binding interactions between a-glucans from Lactobacillus reuteri and milk proteins characterised by surface plasmon resonance
Diemer, S. K., Svensson, B., Babol, L. N., Cockburn, D., Grijpstra, P., Dijkhuizen, L., Folkenberg, D. M., Garrigues, C. & Ipsen, Richard, 2012, In: Food Biophysics. 7, 3, p. 220-226 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts
Felix da Silva, D., Tziouri, D., Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In: LWT. 127, 5 p., 109412.Research output: Contribution to journal › Journal article › Research › peer-review
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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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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Communication
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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 journal › Journal article › Communication
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Lowfat dairy products - microstructure, sensory properties and consumer perception
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk
Fugl, A., Berhe, T., Kiran, A., Hussain, S., Laursen, M. F., Bahl, M. I., Hailu, Y., Sørensen, K. I., Guya, M. E., Ipsen, Richard & Hansen, E. B., 2017, In: International Dairy Journal. 73, p. 19-24 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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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 journal › Conference article › Research › peer-review
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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 proceeding › Article in proceedings › Research
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Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin
Geng, X., Bjerrum, Morten Jannik, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2016, In: International Dairy Journal. 52, p. 72-81 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 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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Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration
Geng, X., Tolkach, A., Otte, Jeanette & Ipsen, Richard, 2015, In: Dairy Science & Technology. 95, 3, p. 353-368 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods
Havmand, P. U., Zachariassen, L. G., Ipsen, Richard & Poulsen, V. K., 2022, In: Journal of Dairy Research. 89, 2, p. 194-200 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions
Holt, C., McPhail, D., Nylander, T., Otte, J., Ipsen, R. H., 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. & 7 others, , 1999, In: International Journal of Food Science and Technology. 34, p. 587-601 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions
Holt, C., McPhail, D., Nevison, I., Nylander, T., Otte, J. A. H., Ipsen, R., 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. & 8 others, , 1999, In: International Journal of Food Science and Technology. 34, 5-6, p. 543-556 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.Research output: Contribution to conference › Poster › Research
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Redesigning cheese powder for omission of emulsifying salts
Hougaard, Anni Bygvrå, Varming, C., Hansen, I., Ardö, Ylva Margareta & Ipsen, Richard, 2015. 1 p.Research output: Contribution to conference › Poster › Research
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Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed
Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (ed.). Vol. 21. p. 315-316 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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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 journal › Journal article › Research › peer-review
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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 journal › Conference article › Research › peer-review
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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. 384-387Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
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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 proceeding › Conference abstract in proceedings › Research
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 conference › Conference abstract for conference › Research
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Infusion pasteurization of milk: Influence on the viscosity and casein micelle size
Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Cheese powder without emulsifying salt - processing parameters and stability
Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013.Research output: Contribution to conference › Poster › Research
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Exchanging emulsifying salt with dairy-based ingredients in cheese powder production
Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.Research output: Contribution to conference › Conference abstract for conference › Research
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Emulsifying salt increase stability of cheese emulsions during holding
Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion
Hougaard, Anni Bygvrå, Lawaetz, A. J. & Ipsen, Richard, 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 331-337 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Communication
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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 proceeding › Article in proceedings › Research
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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 journal › Journal article › Communication
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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 journal › Journal article › Research
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Ny internasjonal meieriutdannelse
Ipsen, Richard, 2004, In: Mejeriposten, Norge. 2004, p. s. ? 1 p.Research output: Contribution to journal › Journal article › Communication
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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 proceeding › Article in proceedings › Research
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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 journal › Journal article › Research
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Communication
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Mixed gels made from protein and kappa-carrageenan
Ipsen, Richard, 1995, In: Carbohydrate Polymers. 28, p. 337-339 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research
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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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research
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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 journal › Journal article › Communication
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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 proceeding › Article in proceedings › Research
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 proceeding › Book chapter › Education
ID: 4231815
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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
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
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657
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published