Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
ORCID: 0000-0003-2658-414X
Most downloads
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1238 downloadsPublished
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 › peer-review
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747 downloadsPublished
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
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655 downloadsPublished
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
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566 downloadsPublished
Redesigning cheese powder for omission of emulsifying salts
Research output: Contribution to conference › Poster › Research
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560 downloadsPublished
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Conference abstract for conference › Research
ID: 4231815
Most downloads
-
1238
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 › peer-review
Published -
747
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
655
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published