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. 2005
  2. Published

    Potential health benefits of texture modifying exopolysaccharides in fermented milks

    Ipsen, Richard & Folkenberg, D. M., 2005. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  3. 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 journalJournal articleResearchpeer-review

  4. 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 journalJournal articleResearchpeer-review

  5. 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 proceedingConference abstract in proceedingsResearch

  6. Published
  7. Published

    Rheology of rennet gels from cencentrated skim milk without visible syneresis: impact of pH and NaCI

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  8. 2006
  9. Published

    Characterizing low ester pectin microstructure in model milk gels by direct immunostaining and CLSM

    Arltoft, D. B., Madsen, F. & Ipsen, Richard, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 91-95 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  10. 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 journalJournal articleResearchpeer-review

  11. 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 journalJournal articleResearchpeer-review

  12. 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 journalJournal articleResearchpeer-review

Previous 1 2 3 4 5 6 7 8 ...19 Next

ID: 4231815