Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 2007
Kursus for AlfaLaval, Kolding
Ipsen, Richard (Organizer)
12 Sep 2007Activity: Participating in an event - types › Organisation of and participation in conference
The relation between microstructure and function in food
Ipsen, Richard (Lecturer)
23 Apr 2007Activity: Talk or presentation types › Lecture and oral contribution
Kan mælk blive mere sexet?
Ipsen, Richard (Lecturer)
9 Mar 2007Activity: Talk or presentation types › Lecture and oral contribution
Molekylær struktur og funktionalitet i mejeriprodukter
Ipsen, Richard (Lecturer)
8 Mar 2007Activity: Talk or presentation types › Lecture and oral contribution
- 2006
97th AOCS Annual Meeting & Expo, St. Louis, USA
Ipsen, Richard (Participant)
30 Apr 2006 → 3 May 2006Activity: Participating in an event - types › Organisation of and participation in conference
ID: 4231815
Most downloads
-
1242
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 -
750
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
660
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published