Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 2007
- Published
Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 6, p. 674-682 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids
Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2007, In: Journal of Agricultural and Food Chemistry. 55, 8, p. 2970-2978 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt
Rasmussen, M. A., Janhøj, T. & Ipsen, Richard, 2007, In: Milchwissenschaft. 62, 1, p. 54-58 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Water mobility in acidified milk drinks studied by low-field 1H NMR
Salomonsen, T., Sejersen, M. T., Viereck, Nanna, Ipsen, Richard & Engelsen, Søren Balling, 2007, In: International Dairy Journal. 17, 4, p. 294-301 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks
Sejersen, M. T., Salomonsen, T., Ipsen, Richard, Clark, R., Rolin, C. & Engelsen, Søren Balling, 2007, In: International Dairy Journal. 17, 4, p. 302-307 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4231815
Most downloads
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1240
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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
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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