Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 2021
- Published
Cheese powders as emulsifier in mayonnaise
da Silva, D. F., Bettera, L., Ipsen, Richard & Hougaard, Anni Bygvrå, 2021, In: LWT. 151, 4 p., 112188.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate
Li, R., Rovers, T. A. M., Jæger, T. C., Hougaard, Anni Bygvrå, Svensson, B., Simonsen, A. C. & Ipsen, Richard, 2021, In: International Dairy Journal. 112, 9 p., 104860.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder
da Silva, D. F., Wang, H., Czaja, Tomasz Pawel, van der Berg, Franciscus Winfried J, Kirkensgaard, Jacob Judas Kain, Ipsen, Richard & Hougaard, Anni Bygvrå, 2021, In: Powder Technology. 378, Part A, p. 227-236 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Impact of Alginate Mannuronic-Guluronic Acid Contents and pH on Protein Binding Capacity and Complex Size
Madsen, M., Westh, P., Khan, S., Ipsen, Richard, Almdal, K., Aachmann, F. L. & Svensson, B., 2021, In: Biomacromolecules. 22, 2, p. 649-660Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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
- Published
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
- Published
Tunable mixed micellization of β-casein in the presence of κ-casein
Wijaya, W., Khan, S., Madsen, M., Møller, M. S., Maria Rovers, T. A., Jæger, T. C., Ipsen, Richard, Westh, P. & Svensson, B., 2021, In: Food Hydrocolloids. 113, 8 p., 106459.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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
ID: 4231815
Most downloads
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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 -
659
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published