Richard Ipsen

Richard Ipsen

Professor

Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- ri@food.ku.dk
- https://food.ku.dk/
Phone: +45 35 33 32 25Fax: +45 35 33 31 90

ORCID: 0000-0003-2658-414X

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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 journal › Journal article › Research › peer-review
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 journal › Journal article › Research › peer-review

ID: 4231815

Most downloads

1221 downloads
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
741 downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published
649 downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published