Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- Published
Lowfat dairy products - microstructure, sensory properties and consumer perception
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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Localising pectin in dairy products using direct immunostaining
Arltoft, D., Ipsen, Richard, Christensen, N. & Madsen, F., 2006, p. 41-51. 11 p.Research output: Contribution to conference › Paper › Research › peer-review
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Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk
Diemer, S. K., Garrigues, C., Folkenberg, D. M., Arneborg, Nils & Ipsen, Richard, 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 11-12 2 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties
Hougaard, Anni Bygvrå & Ipsen, Richard, 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). p. 384-387Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
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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
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Infusion pasteurization of skim milk: effects of different time-temperature combinations
Hougaard, Anni Bygvrå, Hammershøj, M. & Ipsen, Richard, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Infusion pasteurization of milk: Influence on the viscosity and casein micelle size
Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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Increased Cheese Yield Through Application of Phospholipase: Elucidating the Mechanism and the Influence of Adding Extra Phospholipids to Cheese Milk
Ipsen, Richard, Diemer, S. K., Lilbæk, H., Nielsen, P. M. & Høier, E., 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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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
ID: 4231815
Most downloads
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1242
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 -
750
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
659
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published