Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 2008
- 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
- Published
Sensory and rheological characterization of acidified milk drinks
Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, In: Food Hydrocolloids. 22, 5, p. 798-806 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Spectroscopic prediction of rheological properties of stirred yoghurt
Janhøj, T., Andersen, C. M., Viereck, Nanna & Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 107-112 6 p.Research output: Contribution to journal › Conference article › Research › peer-review
- Published
Technology of fermented dairy products
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 56 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- 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
- 2009
- Published
Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties
Hougaard, Anni Bygvrå, Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2009, In: International Journal of Dairy Technology. 62, 4, p. 484-492 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties
Hougaard, Anni Bygvrå & Ipsen, Richard, 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). p. 384-387Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
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
- Published
Mikropartikuleret mælkeprotein som fedterstatter i fødevarer
Celigueta Torres, I. & Ipsen, Richard, 2009, In: Maelkeritidende. 11, p. 268-269 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Sensory and instrumental characterization of low-fat and non-fat cream cheese
Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, In: International Journal of Food Properties. 12, 1, p. 211-227 17 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2010
- Published
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
- Published
Bakterierne giver konsistensen
Ipsen, Richard, 2010, Bioteknologi - med fremtidens muligheder i hænderne: temahæfte 2010. Thostrup, L. (ed.). Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, Københavns Universitet, p. 12-13 2 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
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
- Published
Effect of mechanical treatment on syneresis of cheese curd
Geng, X., Bager, A. N., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2010, IDF symposium on microstructure of dairy products: Tromsø, 2010. p. 19-20 2 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
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
- Published
Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation
Hammershøj, M., Hougaard, Anni Bygvrå, Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2010, In: International Journal of Dairy Technology. 63, 2, p. 197-208 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk
Diemer, S. K., Garrigues, C., Folkenberg, D. M., Arneborg, Nils & Ipsen, Richard, 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 11-12 2 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Mælk og mejeriprodukter
Ipsen, Richard, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2. ed. Nyt Teknisk Forlag, p. 225-259 35 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education
- Published
The Effect of Microparticulated Milk Protein Addition to Milk in Relation to the Viscosity of Low-Fat Youghurt
Celigueta Torres, I. & Ipsen, Richard, 2010, publisher. 1 ed. Editorial Universidad de Granada, p. 133 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese
Hougaard, Anni Bygvrå & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 164-165 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Top-academic dairy technology
Ipsen, Richard, 2010, In: Danish Dairy & Food Industry - Worldwide. 20, p. 10-11 2 p.Research output: Contribution to journal › Journal article › Communication
- 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
- Published
Stabilisation of acidified skimmed milk with HM pectin
Jensen, S., Rolin, C. & Ipsen, Richard, 1 Jun 2010, In: Food Hydrocolloids. 24, 4, p. 291-299 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2011
- Published
Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis
Hougaard, Anni Bygvrå, Vestergaard, J. S., Varming, C., Bredie, Wender & Ipsen, Richard, 2011, In: International Journal of Dairy Technology. 64, 1, p. 34-44 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Dairy education and research in Tune
Ipsen, Richard, 2011, In: Danish Dairy & Food Industry - Worldwide. 21, p. 12-13 2 p.Research output: Contribution to journal › Journal article › Research
- Published
Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment
Geng, X., van der Berg, Franciscus Winfried J, Bager, A. N. & Ipsen, Richard, 2011, In: International Dairy Journal. 21, 9, p. 711-717 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt
Celigueta Torres, I., Janhøj, T., Mikkelsen, B. Ø. & Ipsen, Richard, 2011, In: International Dairy Journal. 21, 9, p. 645-655 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Food for the future - challenges and possibilities
Ipsen, Richard, 2011, In: Scenario. 5, p. 54-55 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Using surface plasmon resonance technology to screen interactions between exopolysaccharides and milk proteins
Babol, L. N., Svensson, B. & Ipsen, Richard, 2011, In: Food Biophysics. 6, 4, p. 468-473 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2012
- Published
Binding interactions between a-glucans from Lactobacillus reuteri and milk proteins characterised by surface plasmon resonance
Diemer, S. K., Svensson, B., Babol, L. N., Cockburn, D., Grijpstra, P., Dijkhuizen, L., Folkenberg, D. M., Garrigues, C. & Ipsen, Richard, 2012, In: Food Biophysics. 7, 3, p. 220-226 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein
Celigueta Torres, I., Amigo Rubio, J. M. & Ipsen, Richard, 2012, In: Journal of Food Engineering. 109, 4, p. 721-729 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2013
- Published
Characterisation of fractionated skim milk with small-angle X-ray scattering
Sørensen, H., Pedersen, J. S., Mortensen, Kell & Ipsen, Richard, 2013, In: International Dairy Journal. 33, 1, p. 1-9 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cheese powder without emulsifying salt - processing parameters and stability
Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013.Research output: Contribution to conference › Poster › Research
- Published
Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion
Hougaard, Anni Bygvrå, Lawaetz, A. J. & Ipsen, Richard, 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 331-337 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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
- Published
Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil
Munk, M. B., Marangoni, A. G., Ludvigsen, H. K., Norn, V., Knudsen, J. C., Risbo, Jens, Ipsen, Richard & Andersen, Mogens Larsen, 2013, In: Food Research International. 54, 2, p. 1738-1745 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The 14th Food Colloids Conference
Ipsen, Richard, 2013, In: Food Hydrocolloids. 34, 1 p.Research output: Contribution to journal › Editorial › Research
- 2014
- Published
Dynamic ultra-high pressure homogenisation of milk case in concentrates: influence of casein content
Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2014, In: Innovative Food Science and Emerging Technologies. 26, p. 143–152 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
- Published
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Exchanging emulsifying salt with dairy-based ingredients in cheese powder production
Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Investigation of consecutive fouling and cleaning cycles of ultrafiltration membranes used for whey processing
Berg, T. H. A., Knudsen, J. C., Ipsen, Richard, van der Berg, Franciscus Winfried J, Holst, H. H. & Tolkach, A., 2014, In: International Journal of Food Engineering. 10, 3, p. 367–381 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion
Rauh, V. M., Sundgren, A., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: International Dairy Journal. 38, 2, p. 199-207 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness
Rauh, V., Johansen, L. B., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: Journal of Agricultural and Food Chemistry. 62, 28, p. 6852-6860 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Stability of cheese emulsions for spray drying
Varming, C., Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2014, In: International Dairy Journal. 39, 1, p. 60-63 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method
Rauh, V., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: International Dairy Journal. 38, 1, p. 74-80 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2015
- Published
Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate
Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 12-21 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Emulsifying salt increase stability of cheese emulsions during holding
Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates
Zhang, L., Folkenberg, D. M., Qvist, K. B. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 88-95 8 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
downloads
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