Richard Ipsen

Richard Ipsen

Professor

  • Dairy, Meat and Plant Product Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Fax: +45 35 33 31 90
ORCID: 0000-0003-2658-414X

Publication year:
All
151 - 160 out of 160Page size: 50
  1. 1999
  2. Published

    Evaluation of crispness in food systems: an example using meringue made with egg or milk protein

    Ipsen, Richard, Andersen, R. V., Jespersen, Lene, Lao, M. L. & Lohman, V., 1999, In: Annual transactions of the Nordic Rheology Society. 7, p. 39-42 4 p.

    Research output: Contribution to journal › Journal article › Research

  3. Published

    Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin

    Olsen, Karsten, Ipsen, Richard, Otte, Jeanette & Skibsted, Leif Horsfelt, 1999, In: Milchwissenschaft. 54, 10, p. 543-546 4 p.

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

  4. Published

    Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts

    Otte, Jeanette, Schumacher, E., Ipsen, Richard, Ju, Z. Y. & Qvist, K. B., 1999, In: International Dairy Journal. 9, 11, p. 801-812 11 p.

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

  5. 1998
  6. Published

    The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation

    Ipsen, Richard & Qvist, K. B., 1998, In: Annual transactions of the Nordic Rheology Society. 6, p. 75-77 3 p.

    Research output: Contribution to journal › Journal article › Research

  7. Published

    Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge)

    Masha, G. G. K., Ipsen, Richard, Petersen, Mikael Agerlin & Jakobsen, M., 1998, In: World journal of microbiology & biotechnology. 14, p. 451-456 6 p.

    Research output: Contribution to journal › Journal article › Research

  8. Published

    Large-scale preparation of beta-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography

    Rotvig Kristiansen, K., Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 1998, In: International Dairy Journal. 8, p. 113-118 6 p.

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

  9. 1997
  10. Published

    Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH

    Ipsen, Richard, Otte, Jeanette & Schumacher, E., 1997, In: Annual transactions of the Nordic Rheology Society. 5, p. 48-50 3 p.

    Research output: Contribution to journal › Journal article › Research

  11. Published

    Uniaxial compression of gels made from protein and kappa-carrageenan

    Ipsen, Richard, 1997, In: Journal of Texture Studies. 28, p. 405-419 15 p.

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

  12. 1996
  13. Published

    Aggregate formation during hydrolysis of beta-lactoglobulin with a glu and asp specific protease from Bacillus licheniformis

    Otte, Jeanette, Lomholt, S. B., Ipsen, Richard, Stapelfeldt, H., Bukrinsky, J. T. & Qvist, K. B., 1996, In: Journal of Agricultural and Food Chemistry. 45, 12, p. 4889-4896 8 p.

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

  14. 1995
  15. Published

    Mixed gels made from protein and kappa-carrageenan

    Ipsen, Richard, 1995, In: Carbohydrate Polymers. 28, p. 337-339 3 p.

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

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