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
1 - 100 out of 160Page size: 100
  1. 1995
  2. 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

  3. 1996
  4. 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

  5. 1997
  6. 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

  7. 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

  8. 1998
  9. 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

  10. 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

  11. 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

  12. 1999
  13. Published

    Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    Holt, C., McPhail, D., Nevison, I., Nylander, T., Otte, J. A. H., Ipsen, R., Bauer, R., Øgendal, L. H., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I. & 8 others, Sawyer, L., Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In: International Journal of Food Science and Technology. 34, 5-6, p. 543-556 14 p.

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

  14. 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

  15. 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

  16. 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

  17. Published

    Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    Holt, C., McPhail, D., Nylander, T., Otte, J., Ipsen, R. H., Bauer, R., Øgendal, L., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I., Sawyer, L. & 7 others, Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In: International Journal of Food Science and Technology. 34, p. 587-601 15 p.

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

  18. 2000
  19. Published

    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

  20. Published

    Gelation of whey protein induced by proteolysis of high pressure treatment

    Ipsen, Richard, Otte, Jeanette, Dominguez, E. & Qvist, K. B., 2000, In: Australian Journal of Dairy Technology. 55, p. 49-52 4 p.

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

  21. Published

    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

  22. Published

    Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems

    Ipsen, Richard, Otte, Jeanette, Lomholt, S. B. & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 403-413 11 p.

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

  23. 2001
  24. Published

    Effect of hen egg production and protein composition on textural properties of egg albumen gels

    Hammershøj, M., Larsen, L. B., Ipsen, Richard & Qvist, K. B., 2001, In: Journal of Texture Studies. 32, p. 105-129 25 p.

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

  25. Published

    Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A

    Ipsen, Richard, Otte, Jeanette, Sharma, R., Nielsen, A., Gram Hansen, L. & Qvist, K. B., 2001, In: Colloids and Surfaces B: Biointerfaces. 21, p. 173-178 6 p.

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

  26. Published

    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

  27. Published

    Microstructure and viscosity of yoghurt with inulin added as a fat-replacer

    Ipsen, Richard, Otte, Jeanette, Lozahic, G. & Qvist, K. B., 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 59-62 4 p.

    Research output: Contribution to journal › Journal article › Research

  28. Published

    Molecular self-assembly of partially hydrolysed alfa-lactalbumin resulting in strong gels with a novel microstructure

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2001, In: Journal of Dairy Research. 68, p. 277-286 10 p.

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

  29. Published

    Protease induced gelation of mixtures of alfa-lactalbumin and beta-lactoglobulin

    Ipsen, Richard, Bülow-Olsen, K., Otte, Jeanette & Qvist, K. B., 2001, In: Milchwissenschaft. 56, 9, p. 492-495 4 p.

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

  30. 2002
  31. Published

    Gelation of whey protein induced by high pressure

    Ipsen, Richard, Olsson, K., Skibsted, Leif Horsfelt & Qvist, K. B., 2002, In: Milchwissenschaft. 57, 11-12, p. 650-653 4 p.

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

  32. Published

    The danish dairy science and technology M.Sc. program: Goes international

    Qvist, K. B. & Ipsen, Richard, 2002, In: Danish Dairy & Food Industry - Worldwide. 2002, p. 74-75 2 p.

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

  33. 2003
  34. Published

    Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides

    Hassan, A. N., Ipsen, Richard, Jantzen, T. & Qvist, K. B., 2003, In: Journal of Dairy Science. 86, 5, p. 1632-1638 7 p.

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

  35. Published

    Nano-structuring by means of proteolysis: Rheology of novel gels from a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2003, In: Annual transaction of the nordic rheology society. 11, p. 89-93 5 p.

    Research output: Contribution to journal › Journal article › Research

  36. 2004
  37. Published

    Influence of calcium on the self-assembly of partially hydrolyzed a-lactalbumin

    Graveland-Bikker, J. F., Ipsen, Richard, Otte, Jeanette & Kruif, C. G. D., 2004, In: Langmuir. 20, p. 6841-6846 6 p.

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

  38. Published

    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

  39. 2005
  40. Published

    Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin

    Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, p. 219-229 11 p.

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

  41. Published

    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

  42. Published

    Mælk er ikke bare mælk: naboens hjørne

    Ipsen, Richard & Ardö, Ylva Margareta, 2005, In: Danske Maelkeproducenter. p. 1-4 4 p.

    Research output: Contribution to journal › Journal article › Research

  43. Published

    Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A. & Ipsen, Richard, 2005, In: Journal of Texture Studies. 36, 2, p. 174-189 16 p.

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

  44. Published

    Relationship between physical properties of casein micelles and rheology of skim milk concentrate

    Karlsson, A. O., Ipsen, Richard, Schrader, K. & Ardö, Ylva Margareta, 2005, In: Journal of Dairy Science. 88, 11, p. 3784-3797 14 p.

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

  45. 2006
  46. Published

    Effect of pre-heat treatment on the functionality of microparticulated whey protein in acid milk gels

    Janhøj, T. & Ipsen, Richard, 2006, In: Milchwissenschaft. 61, 2, p. 131-134 4 p.

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

  47. Published

    Improving the foaming properties and heat stability of whey protein concentrates by phospolipase treatment

    Havn, S. S., Ipsen, Richard, Nielsen, P. M. & Lilbæk, H. M., 2006, In: Milchwissenschaft. 61, 2, p. 188-191 4 p.

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

  48. Published

    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

  49. Published

    Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A. & Ipsen, Richard, 2006, In: Journal of Dairy Research. 73, 4, p. 385-393 9 p.

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

  50. Published

    Rheology of stirred acidified skim milk gels with different particle interactions

    Knudsen, J. C., Karlsson, A. O., Ipsen, Richard & Skibsted, Leif Horsfelt, 2006, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 274, 1-3, p. 56-61 6 p.

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

  51. Published

    Sensory and rheological characterization of low-fat stirred yogurt

    Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, In: Journal of Texture Studies. 3, 37, p. 276-299 24 p.

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

  52. Published

    Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A., Guldager, H. S. & Ipsen, Richard, 2006, In: International Dairy Journal. 16, 2, p. 111-118 8 p.

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

  53. 2007
  54. Published

    Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt

    Rasmussen, M. A., Janhøj, T. & Ipsen, Richard, 2007, In: Milchwissenschaft. 62, 1, p. 54-58 5 p.

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

  55. Published

    Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 9, p. 1053-1062 10 p.

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

  56. Published

    Interactions between carrageenans and milk proteins: a microstructural and rheological study

    Arltoft, D. B., Ipsen, Richard, Madsen, F. & Vries, J. D., 2007, In: Biomacromolecules. 8, 2, p. 729-736 8 p.

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

  57. Published

    Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids

    Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2007, In: Journal of Agricultural and Food Chemistry. 55, 8, p. 2970-2978 9 p.

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

  58. Published

    Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.

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

  59. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In: Food Quality and Preference. 19, 2, p. 232-246 15 p.

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

  60. Published

    Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 6, p. 674-682 9 p.

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

  61. Published

    Screening of probes for specific localisation of polysaccharides

    Arltoft, D. B., Madsen, F. & Ipsen, Richard, 2007, In: Food Hydrocolloids. 21, 7, p. 1062-1071 10 p.

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

  62. Published

    Self-assembly of partially hydrolysed a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2007, In: Biotechnology Advances. 25, 6, p. 602-605 4 p.

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

  63. Published

    Water mobility in acidified milk drinks studied by low-field 1H NMR

    Salomonsen, T., Sejersen, M. T., Viereck, Nanna, Ipsen, Richard & Engelsen, Søren Balling, 2007, In: International Dairy Journal. 17, 4, p. 294-301 8 p.

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

  64. Published

    Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks

    Sejersen, M. T., Salomonsen, T., Ipsen, Richard, Clark, R., Rolin, C. & Engelsen, Søren Balling, 2007, In: International Dairy Journal. 17, 4, p. 302-307 6 p.

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

  65. 2008
  66. Published

    Food rheology: a personal view of the past and future

    Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 29-36 8 p.

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

  67. Published

    Infusion pasteurization of whole milk and skim milk: influence on viscosity and particle size

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 215 1 p.

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

  68. Published

    Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

    Arltoft, D., Madsen, F. & Ipsen, Richard, 2008, In: Food Hydrocolloids. 22, 4, p. 660-673 14 p.

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

  69. Published

    Relative influence of a-lactalbumin and ß-lactoglobulin on the viscosity of whey protein solutions

    Andersen, J. G., Ipsen, Richard & Karlsson, A. O., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 175-178 4 p.

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

  70. Published

    Reologi afslører fødevarers struktur og kvalitet

    Ipsen, Richard, 2008, In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 12-15 4 p.

    Research output: Contribution to journal › Journal article › Research

  71. Published

    Rheological properties of cold and hot filled model cream cheese

    Geng, X., Ipsen, Richard & Liot, F., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 217-223 7 p.

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

  72. Published

    Rheology and functionality of cheese powders

    Celigueta Torres, I., Ipsen, Richard & Beck, T. K., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 225-227 3 p.

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

  73. Published

    Sensory and rheological characterization of acidified milk drinks

    Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, In: Food Hydrocolloids. 22, 5, p. 798-806 9 p.

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

  74. Published

    Spectroscopic prediction of rheological properties of stirred yoghurt

    Janhøj, T., Andersen, C. M., Viereck, Nanna & Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 107-112 6 p.

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

  75. 2009
  76. Published

    Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties

    Hougaard, Anni Bygvrå, Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2009, In: International Journal of Dairy Technology. 62, 4, p. 484-492 9 p.

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

  77. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese

    Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, In: International Journal of Food Properties. 12, 1, p. 211-227 17 p.

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

  78. 2010
  79. Published

    Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

    Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.

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

  80. Published

    Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

    Hammershøj, M., Hougaard, Anni Bygvrå, Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2010, In: International Journal of Dairy Technology. 63, 2, p. 197-208 12 p.

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

  81. Published

    Stabilisation of acidified skimmed milk with HM pectin

    Jensen, S., Rolin, C. & Ipsen, Richard, 1 Jun 2010, In: Food Hydrocolloids. 24, 4, p. 291-299 9 p.

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

  82. 2011
  83. Published

    Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis

    Hougaard, Anni Bygvrå, Vestergaard, J. S., Varming, C., Bredie, Wender & Ipsen, Richard, 2011, In: International Journal of Dairy Technology. 64, 1, p. 34-44 11 p.

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

  84. Published

    Dairy education and research in Tune

    Ipsen, Richard, 2011, In: Danish Dairy & Food Industry - Worldwide. 21, p. 12-13 2 p.

    Research output: Contribution to journal › Journal article › Research

  85. Published

    Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment

    Geng, X., van der Berg, Franciscus Winfried J, Bager, A. N. & Ipsen, Richard, 2011, In: International Dairy Journal. 21, 9, p. 711-717 7 p.

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

  86. Published

    Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt

    Celigueta Torres, I., Janhøj, T., Mikkelsen, B. Ø. & Ipsen, Richard, 2011, In: International Dairy Journal. 21, 9, p. 645-655 11 p.

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

  87. Published

    Using surface plasmon resonance technology to screen interactions between exopolysaccharides and milk proteins

    Babol, L. N., Svensson, B. & Ipsen, Richard, 2011, In: Food Biophysics. 6, 4, p. 468-473 6 p.

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

  88. 2012
  89. Published

    Binding interactions between a-glucans from Lactobacillus reuteri and milk proteins characterised by surface plasmon resonance

    Diemer, S. K., Svensson, B., Babol, L. N., Cockburn, D., Grijpstra, P., Dijkhuizen, L., Folkenberg, D. M., Garrigues, C. & Ipsen, Richard, 2012, In: Food Biophysics. 7, 3, p. 220-226 7 p.

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

  90. Published

    Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein

    Celigueta Torres, I., Amigo Rubio, J. M. & Ipsen, Richard, 2012, In: Journal of Food Engineering. 109, 4, p. 721-729 9 p.

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

  91. 2013
  92. Published

    Characterisation of fractionated skim milk with small-angle X-ray scattering

    Sørensen, H., Pedersen, J. S., Mortensen, Kell & Ipsen, Richard, 2013, In: International Dairy Journal. 33, 1, p. 1-9 9 p.

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

  93. Published

    Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion

    Hougaard, Anni Bygvrå, Lawaetz, A. J. & Ipsen, Richard, 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 331-337 7 p.

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

  94. Published

    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

  95. Published

    The 14th Food Colloids Conference

    Ipsen, Richard, 2013, In: Food Hydrocolloids. 34, 1 p.

    Research output: Contribution to journal › Editorial › Research

  96. 2014
  97. Published

    Dynamic ultra-high pressure homogenisation of milk case in concentrates: influence of casein content

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2014, In: Innovative Food Science and Emerging Technologies. 26, p. 143–152 10 p.

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

  98. Published

    Investigation of consecutive fouling and cleaning cycles of ultrafiltration membranes used for whey processing

    Berg, T. H. A., Knudsen, J. C., Ipsen, Richard, van der Berg, Franciscus Winfried J, Holst, H. H. & Tolkach, A., 2014, In: International Journal of Food Engineering. 10, 3, p. 367–381 15 p.

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

  99. Published

    Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion

    Rauh, V. M., Sundgren, A., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: International Dairy Journal. 38, 2, p. 199-207 9 p.

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

  100. Published

    Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness

    Rauh, V., Johansen, L. B., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: Journal of Agricultural and Food Chemistry. 62, 28, p. 6852-6860 9 p.

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

  101. Published

    Stability of cheese emulsions for spray drying

    Varming, C., Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2014, In: International Dairy Journal. 39, 1, p. 60-63 4 p.

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

  102. Published

    The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method

    Rauh, V., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: International Dairy Journal. 38, 1, p. 74-80 7 p.

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

  103. 2015
  104. Published

    Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 12-21 10 p.

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

  105. Published

    Emulsifying salt increase stability of cheese emulsions during holding

    Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.

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

  106. Published

    Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates

    Zhang, L., Folkenberg, D. M., Qvist, K. B. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 88-95 8 p.

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

  107. Published

    Influence of reduced cleaning-in-place on aged membranes during ultrafiltration of whey

    Berg, T. H. A., Ipsen, Richard, Ottosen, N., Tolkach, A. & van der Berg, Franciscus Winfried J, 2015, In: International Journal of Food Engineering. 11, 4, p. 447-455 9 p.

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

  108. Published

    Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration

    Geng, X., Tolkach, A., Otte, Jeanette & Ipsen, Richard, 2015, In: Dairy Science & Technology. 95, 3, p. 353-368 16 p.

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

  109. Published

    Protein lactosylation in UHT milk during storage measured by Liquid Chromatography–Mass Spectrometry and quantification of furosine

    Rauh, V. M., Johansen, L. B., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2015, In: International Journal of Dairy Technology. 68, 4, p. 486-494 9 p.

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

  110. Published

    Valleprotein som ingrediens

    Ipsen, Richard, Liu, G., Greve, M. T. & Nielsen, J. H., 2015, In: Maelkeritidende. 1, p. 6-7 2 p.

    Research output: Contribution to journal › Journal article › Research

  111. Published

    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

  112. 2016
  113. Published

    Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

    Zhang, L., Folkenberg, D. M., Amigo Rubio, J. M. & Ipsen, Richard, 2016, In: International Dairy Journal. 53, p. 10-19 10 p.

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

  114. Published

    Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

    Celigueta Torres, I., Mutaf, G., Larsen, F. H. & Ipsen, Richard, 2016, In: Journal of Food Engineering. 184, p. 31-37 7 p.

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

  115. Published

    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

  116. Published

    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

  117. Published

    Factors influencing the gelation and rennetability of camel milk using camel chymosin

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M. & Ipsen, Richard, 2016, In: International Dairy Journal. 60, p. 62-69 8 p.

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

  118. Published

    Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin

    Geng, X., Bjerrum, Morten Jannik, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2016, In: International Dairy Journal. 52, p. 72-81 10 p.

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

  119. Published

    Functional and technological properties of camel milk proteins: a review

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M., Ipsen, Richard & Kappeler, S., 2016, In: Journal of Dairy Research. 83, 4, p. 422-429 8 p.

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

  120. Published

    Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk

    Buldo, P., Benfeldt, C., Carey, J. P., Folkenberg, D. M., Jensen, H. B., Sieuwerts, S., Vlachvei, K. & Ipsen, Richard, 2016, In: Food Hydrocolloids. 60, p. 225-231 7 p.

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

  121. Published

    The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

    Ray, C. A., Gholamhosseinpour, A., Ipsen, Richard & Hougaard, Anni Bygvrå, 2016, In: International Dairy Journal. 55, p. 38-43 6 p.

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

  122. Published

    The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt

    Buldo, P., Benfeldt, C., Folkenberg, D. M., Jensen, H. B., Amigo Rubio, J. M., Sieuwerts, S., Thygesen, K., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2016, In: Lebensmittel - Wissenschaft und Technologie. 72, p. 189-198 10 p.

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

Previous 1 2 Next

ID: 4231815