Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
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Understanding the fermentation factors affecting the separability of fermented milk: A model system study
Priyashantha, H., Buldo, P., Berg, T., Gilleladen, C. & Ipsen, Richard, 2021, In: Food Structure. 30, 11 p., 100232.Research output: Contribution to journal › Journal article › Research › peer-review
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Redesigning cheese powder for omission of emulsifying salts
Hougaard, Anni Bygvrå, Varming, C., Hansen, I., Ardö, Ylva Margareta & Ipsen, Richard, 2015. 1 p.Research output: Contribution to conference › Poster › Research
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Contrasting Assemblies of Oppositely Charged Proteins
Ainis, W. N., Boire, A., Solé-Jamault, V., Nicolas, A., Bouhallab, S. & Ipsen, Richard, 2019, In: Langmuir. 35, 30, p. 9923-9933Research output: Contribution to journal › Journal article › Research › peer-review
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Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability
Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 2000, In: Milchwissenschaft. 55, 4, p. 197-200 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Gelation of whey protein induced by high pressure
Ipsen, Richard, Olsson, K., Skibsted, Leif Horsfelt & Qvist, K. B., 2002, In: Milchwissenschaft. 57, 11-12, p. 650-653 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Nano-structuring by means of proteolysis: Rheology of novel gels from a-lactalbumin
Ipsen, Richard & Otte, Jeanette, 2003, In: Annual transaction of the nordic rheology society. 11, p. 89-93 5 p.Research output: Contribution to journal › Journal article › Research
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Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin
Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, p. 219-229 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Potential health benefits of texture modifying exopolysaccharides in fermented milks
Ipsen, Richard & Folkenberg, D. M., 2005. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures
Karlsson, A. O., Ipsen, Richard, Gunasekaran, S. & Ardö, Ylva Margareta, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Rheological behavior of skim milk concentrates at different pH
Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004. 1 p.Research output: Contribution to conference › Poster › Research
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Mejeriingeniøruddannelsen & universitetsfusionerne
Ipsen, Richard, Christiansen, P. S. & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 119, 21, p. 514-515 2 p.Research output: Contribution to journal › Journal article › Communication
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Structural engineering of dairy products
Ipsen, Richard, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Lowfat dairy products - microstructure, sensory properties and consumer perception
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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Infusion pasteurization of skim milk: effects of different time-temperature combinations
Hougaard, Anni Bygvrå, Hammershøj, M. & Ipsen, Richard, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Cremethed - også med lavt fedtindhold
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In: Maelkeritidende. 120, 4, p. 74-76 3 p.Research output: Contribution to journal › Journal article › Communication
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Microparticulated whey protein as fat replacer in yoghurt
Celigueta Torres, I., Ipsen, Richard, Knudsen, J. C. & Østergaard, B. B., 2009, ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, p. 404-407 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
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Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening
Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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A Method for Evaluation of the Foam Resulting from Steam-Frothing of Milk for Coffee
Münchow, M., Friis Jørgensen, L., Amigo Rubio, J. M., Sørensen, K. K. & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 166 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt
Celigueta Torres, I., Ipsen, Richard, Janhøj, T. & Mikkelsen, B. Ø., 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 44-46 3 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed
Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (ed.). Vol. 21. p. 315-316 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Opportunities for producing dairy products from camel milk: a comparison with bovine milk
Ipsen, Richard, 2017, In: East African Journal of Sciences. 11, 2, p. 93-98 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk
Buldo, P., Benfeldt, C., Carey, J. P., Folkenberg, D. M., Jensen, H. B., Sieuwerts, S., Vlachvei, K. & Ipsen, Richard, 2016, In: Food Hydrocolloids. 60, p. 225-231 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates
Shirotani, N., Hougaard, Anni Bygvrå, Lametsch, Rene, Petersen, Mikael Agerlin, Rattray, F. P. & Ipsen, Richard, 2021, In: Food Chemistry. 340, 10 p., 128152.Research output: Contribution to journal › Journal article › Research › peer-review
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Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems
Li, R., Rovers, T. A. M., Jæger, T. C., Wijaya, W., Hougaard, Anni Bygvrå, Simonsen, A. C., Svensson, B. & Ipsen, Richard, 2021, In: International Dairy Journal. 115, 11 p., 104946.Research output: Contribution to journal › Journal article › Research › peer-review
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Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying
da Silva, D. F., Ahrné, Lilia, Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Powder Technology. 323, p. 139-148 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein
Koutina, G., Ray, C. A., Lametsch, Rene & Ipsen, Richard, 2018, In: International Dairy Journal. 77, p. 10-18 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4231815
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1242
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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
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750
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
659
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published