Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
ORCID: 0000-0003-2658-414X
Keywords
- Food processing
- ???Bioimaging - planter, dyr og mikroorganismer??? - Dairy technology
- Food ingredients - Bioimaging, confocal laser scanning microscopy
- Dairy products - Dairy ingredients
- Proteines - Dairy products
- Fermented dairy products - Whey protein, alfa-lactalbumin, beta-lactoglobulin
- Faculty of Science - Fermented dairy products, Structure-Function Relationships
ID: 4231815
Most downloads
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1222
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 -
741
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
649
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published