Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- Lecture and oral contribution
The relation between microstructure and function in food
Ipsen, Richard (Lecturer)
23 Apr 2007Activity: Talk or presentation types › Lecture and oral contribution
- Organisation of and participation in conference
97th AOCS Annual Meeting & Expo, St. Louis, USA
Ipsen, Richard (Participant)
30 Apr 2006 → 3 May 2006Activity: Participating in an event - types › Organisation of and participation in conference
Kursus for AlfaLaval, Kolding
Ipsen, Richard (Organizer)
12 Sep 2007Activity: Participating in an event - types › Organisation of and participation in conference
Kursus for AlfaLaval, Kolding
Ipsen, Richard (Organizer)
30 Oct 2007Activity: Participating in an event - types › Organisation of and participation in conference
Kursus for AlfaLaval, Kolding
Ipsen, Richard (Organizer)
24 Sep 2007Activity: Participating in an event - types › Organisation of and participation in conference
ID: 4231815
Most downloads
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1240
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 -
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