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

Publication year:
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11 - 20 out of 226Page size: 10
  1. Published

    Mælk er ikke bare mælk: naboens hjørne

    Ipsen, Richard & Ardö, Ylva Margareta, 2005, In: Danske Maelkeproducenter. p. 1-4 4 p.

    Research output: Contribution to journal › Journal article › Research

  2. Published

    Rheological Behavior of Skim Milk Concentrates at Different pH

    Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004.

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

  3. 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

  4. Published

    Synerese i løbegeler: forståelse og kvantificering

    Janhøj, T., Ipsen, Richard, Dejmek, P. & van der Berg, Franciscus Winfried J, 2007, In: Maelkeritidende. 120, 5, p. 92-93 2 p.

    Research output: Contribution to journal › Journal article › Communication

  5. 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

  6. 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

  7. Published

    Scandinavian fermented milk products: traditions and current research

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 54 1 p.

    Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

  8. Published

    Comparison of the acidification activities of commercial starter cultures in camel and bovine milk

    Berhe, T., Ipsen, Richard, Seifu, E., Kurtu, M. Y., Eshetu, M. & Hansen, E. B., Mar 2018, In: Lebensmittel - Wissenschaft und Technologie. 89, p. 123-127 5 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Thermal gelation of whey protein revisited: a dialogue between LF-NMR and rheology

    Ipsen, Richard, Larsen, F. H., Løkke, M. M. & Jensen, D. V., 2008, Food colloids 2008: creating structure, delivering functionality; programme and abstracts. University of Le Mans, p. PO36 1 p.

    Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

  10. Published

    Varmekonservering

    Ipsen, Richard, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2. ed. Nyt Teknisk Forlag, p. 260-264 5 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education

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