Department of Food Science

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  1. 2007
  2. Published

    Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  3. Published

    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

  4. Published

    Interactions between carrageenans and milk proteins: a microstructural and rheological study

    Arltoft, D. B., Ipsen, Richard, Madsen, F. & Vries, J. D., 2007, In: Biomacromolecules. 8, 2, p. 729-736 8 p.

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

  5. Published

    Introduction: what are Blue cheese variaties?

    Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). Boca Raton: CRC Press, p. 284-285 2 p.

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

  6. Published

    Introductory study of inhibitory effects on PAB by LAB isolated from semi-hard cheese

    Rehn, L. U. I., Langsrud, T., Østlie, H., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  7. Published

    Key aroma compounds in cheeses produced with Lactobacillus helveticus

    Varming, C., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2007. 3 p.

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

  8. Published

    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

  9. Published

    Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides

    Pripp, A. H. & Ardö, Ylva Margareta, 2007, In: Food Chemistry. 102, 3, p. 880-888 9 p.

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

  10. 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

  11. Published

    Mælk og mejeriprodukter

    Ipsen, Richard, 2007, Fødevarer og Kvalitet: Råvarer og Forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 221-263 43 p.

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

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