Department of Food Science

Read more
3131 - 3140 out of 3,461Page size: 10
  1. 2008
  2. Published

    Rheology and functionality of cheese powders

    Celigueta Torres, I., Ipsen, Richard & Beck, T. K., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 225-227 3 p.

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

  3. 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

  4. 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

  5. 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

  6. Published

    Strain stability and strain typing in Lactobacillus helveticus

    Vogensen, Finn Kvist, Jensen, M. E. P. & Ardö, Ylva Margareta, 2008. 1 p.

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

  7. 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

  8. Published

    Textural design of cheese for melting applications by exchanging the type of fat

    Karlsson, A. O. & Hauert, C., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 99-106 8 p.

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

  9. Published

    Texture Development during storage in starter free Cheese Model based on Fully Concentrated Microfiltered Milk

    Larsson, M., Larsson, M., Ardö, Ylva Margareta, Paulsson, M. & Dejmek, P., 2008. 1 p.

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

  10. 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

  11. Published

    Valleproteiner som funktionelle ingredienser

    Knudsen, J. C. & Skibsted, Leif Horsfelt, 2008, In: Dansk Kemi. 89, 11, p. 51-53 3 p.

    Research output: Contribution to journal › Journal article › Research

Previous 1...310 311 312 313 314 315 316 317 ...347 Next