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. Published

    Localising pectin in dairy products using direct immunostaining

    Arltoft, D., Ipsen, Richard, Christensen, N. & Madsen, Flemming, 1 Jan 2006, p. 41-51. 11 p.

    Research output: Contribution to conferencePaperResearchpeer-review

  2. Published

    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 proceedingArticle in proceedingsResearch

  3. Published

    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 journalJournal articleCommunication

  4. Published

    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 journalJournal articleResearchpeer-review

  5. Published

    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 journalJournal articleResearchpeer-review

  6. Published

    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 journalJournal articleResearchpeer-review

  7. Published

    Mejeriingeniøruddannelsen & universitetsfusionerne

    Ipsen, Richard, Christiansen, P. S. & Ardö, Ylva Margareta, 2006, In : Maelkeritidende. 119, 21, p. 514-515 2 p.

    Research output: Contribution to journalJournal articleCommunication

  8. Published

    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 proceedingArticle in proceedingsResearch

  9. Published

    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 conferencePosterResearch

  10. Published

    Sensory and rheological characterization of low-fat stirred yogurt

    Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, In : Journal of Texture Studies. 3, 37, p. 276-299 24 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

Previous 1 2 Next

ID: 4231815