Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- Published
Mozzarella cheese made from phospholipase treated milk
Lilbæk, H. M., Broe, M. L., Fatum, T. M., Høier, E., Ipsen, Richard & Sørensen, N. K., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 287-291 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Enzymatic hydrolysis of milk phospolipids
Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2005. 1 p.Research output: Contribution to conference › Poster › Research
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Improving the yield of Mozzarella cheese by phospholipase treatment of milk
Lilbæk, H. M., Broe, H. M., Høier, E., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2006, In: Journal of Dairy Science. 89, 11, p. 4114-4125 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH
Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2017, In: International Dairy Journal. 74, p. 57-62 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems
Liu, G., Jæger, T. C., Lund, Marianne N., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2016, In: International Dairy Journal. 59, p. 1-9 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems
Liu, G., Buldo, P., Greve, M. T., Nielsen, S. B., Nielsen, J. H. & Ipsen, Richard, 2016, In: International Dairy Journal. 62, p. 43-52 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Physicochemical properties of milk protein ingredients and their acid gelation behaviour in different ionic environments
Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2018, In: International Dairy Journal. 85, p. 16-20 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data
Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In: Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Impact of Alginate Mannuronic-Guluronic Acid Contents and pH on Protein Binding Capacity and Complex Size
Madsen, M., Westh, P., Khan, S., Ipsen, Richard, Almdal, K., Aachmann, F. L. & Svensson, B., 2021, In: Biomacromolecules. 22, 2, p. 649-660Research output: Contribution to journal › Journal article › Research › peer-review
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Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate
Madsen, M., Ronne, M. E., Li, R., Greco, I., Ipsen, Richard & Svensson, B., 2022, In: Food & Function. 13, 16, p. 8375-8387 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles
Madsen, M., Khan, S., Kunstmann, S., Aachmann, F. L., Ipsen, Richard, Westh, P., Emanuelsson, C. & Svensson, B., 2022, In: Food Chemistry: Molecular Sciences. 5, 11 p., 100137.Research output: Contribution to journal › Journal article › Research › peer-review
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Interaction of low methoxyl pectins with skim milk: rheology and microstructure
Maroziene, A. & Ipsen, Richard, 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 47-53 7 p.Research output: Contribution to journal › Journal article › Research
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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
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Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis
Mohammad-Beigi, H., Wijaya, W., Madsen, M., Hayashi, Y., Li, R., Maria Rovers, T. A., Jæger, T. C., Buell, A. K., Hougaard, Anni Bygvrå, Kirkensgaard, Jacob Judas Kain, Westh, P., Ipsen, Richard & Svensson, B., 2023, In: Food Hydrocolloids. 137, 12 p., 108373.Research output: Contribution to journal › Journal article › Research › peer-review
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Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil
Munk, M. B., Marangoni, A. G., Ludvigsen, H. K., Norn, V., Knudsen, J. C., Risbo, Jens, Ipsen, Richard & Andersen, Mogens Larsen, 2013, In: Food Research International. 54, 2, p. 1738-1745 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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A Method for Evaluation of the Foam Resulting from Steam-Frothing of Milk for Coffee
Münchow, M., Friis Jørgensen, L., Amigo Rubio, J. M., Sørensen, K. K. & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 166 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction
Münchow, M., Jørgensen, L., Amigo Rubio, J. M., Sørensen, Klavs Martin & Ipsen, Richard, 1 Dec 2015, In: International Dairy Journal. 51, p. 84-91 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects
Otte, Jeanette, Ipsen, Richard, Pedersen, P. S., Wium, H. & Qvist, K. B., 1998, Polish journal of food and nutrition sciences. 2 ed. p. 227-231 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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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
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Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability
Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 2000, In: Milchwissenschaft. 55, 4, p. 197-200 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B
Otte, Jeanette, Lomholt, S. B., Ipsen, Richard & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 597-608 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin
Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, 3, p. 219-229 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Protease-induced aggregation of bovine a-lactalbumin: identification of the primary associating fragment
Otte, Jeanette, Ipsen, Richard, Ladefoged, A. M. & Sørensen, J., 2004, In: Journal of Dairy Reserch. 71, p. 88-96 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4231815
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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
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
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657
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
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