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
ORCID: 0000-0003-2658-414X

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  1. Published

    Increased Cheese Yield Through Application of Phospholipase: Elucidating the Mechanism and the Influence of Adding Extra Phospholipids to Cheese Milk

    Ipsen, Richard, Diemer, S. K., Lilbæk, H., Nielsen, P. M. & Høier, E., 2008. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  2. Published

    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

  3. Published

    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

  4. Published

    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

  5. Published

    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

  6. Published

    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

  7. Published

    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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