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
  • Ingredient and Dairy Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Mobile: +45 61 71 75 83Fax: +45 35 33 31 90

  1. 2018
  2. Published

    Beverage clouding agents: Review of principles and current manufacturing current manufacturing

    Stounbjerg, L. C., Vestergaard, C., Andreasen, B. & Ipsen, Richard, 2018, In : Food Reviews International. 34, 7, p. 613-638 26 p.

    Research output: Contribution to journalReviewResearchpeer-review

  3. Published

    Casein-Based Powders: Characteristics and Rehydration Properties

    Felix Da Silva Tenório, Denise, Ahrné, Lilia, Ipsen, Richard & Hougaard, Anni Bygvrå, 2018, In : Comprehensive Reviews in Food Science and Food Safety. 17, 1, p. 240-254 15 p.

    Research output: Contribution to journalReviewResearchpeer-review

  4. Published

    Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

    Felix Da Silva Tenório, Denise, Hirschberg, Cosima, Ahrné, Lilia, Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In : Journal of Food Engineering. 237, p. 215-225 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Comparison of the acidification activities of commercial starter cultures in camel and bovine milk

    Berhe, T., Ipsen, Richard, Seifu, E., Kurtu, M. Y., Eshetu, M. & Hansen, E. B., 2018, In : Lebensmittel - Wissenschaft und Technologie. 89, p. 123-127 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

    Stender, E. G. P., Khan, S., Ipsen, Richard, Madsen, F., Hägglund, P., Abou Hachem, M., Almdal, K., Westh, P. & Svensson, B., 2018, In : Food Hydrocolloids. 75, p. 157-163 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugation

    Khan, S., Birch, J., Van Calsteren, M., Ipsen, Richard, Peters, G. H. J., Svensson, B., Harris, P. & Almdal, K., 2018, In : International Journal of Biological Macromolecules. 111, p. 746-754 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

    Stender, E. G. P., Koutina, G., Almdal, K., Hassenkam, Tue, Mackie, A., Ipsen, Richard & Svensson, B., 2018, In : Food & Function. 9, 2, p. 797-805 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

    Ainis, W., Ersch, C. & Ipsen, Richard, 2018, In : Food Hydrocolloids. 77, p. 397-406 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

    Felix Da Silva Tenório, Denise, Ahrné, Lilia, Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In : Powder Technology. 323, p. 139-148 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    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 journalJournal articleResearchpeer-review

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