Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- Published
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
- 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
- Published
Mælk og mejeriprodukter
Ipsen, Richard, 2007, Fødevarer og Kvalitet: Råvarer og Forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 221-263 43 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed
Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (ed.). Vol. 21. p. 315-316 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Protease-induced nano-tubular gels from a-lactalbumin
Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2003, Ikke angivet. E. Dickinson & T. von Vliet (eds.). Royal Society of Chemistry, p. 84-92 9 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese
Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2005, Programme. Levnedsmiddelcentret, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures
Karlsson, A. O., Ipsen, Richard, Gunasekaran, S. & Ardö, Ylva Margareta, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Scandinavian fermented milk products: traditions and current research
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 54 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Structure Formation In Yogurt: Rheology And Microstructure
Ipsen, Richard, 2003, Ikke angivet. 2003 ed. International Dairy Federation, p. 224-232 9 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Technology of fermented dairy products
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 56 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
ID: 4231815
Most downloads
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1240
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 -
748
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
657
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published