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. Published

    Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

    Bekele, B., Hansen, E. B., Eshetu, M., Ipsen, Richard & Hailu, Y., 2019, In : Journal of Dairy Science. 102, 2, p. 1108-1115

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. 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 journalJournal articleResearchpeer-review

  3. Published

    Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

    Kelimu, A., Felix Da Silva Tenório, Denise, Geng, X., Ipsen, Richard & Hougaard, Anni Bygvrå, 2017, In : International Dairy Journal. 71, p. 35-42 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. 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 journalJournal articleResearchpeer-review

  5. Published

    Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

    Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

    Research output: Contribution to conferencePosterResearch

  6. Published

    Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

    Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  7. Published
  8. 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 journalJournal articleResearchpeer-review

  9. Published

    Enzymatic hydrolysis of milk phospolipids

    Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  10. Published

    Enzymatisk induceret geldannelse af valleprotein: et reologisk studie

    Ipsen, Richard, 1997, Ikke angivet. Levnedsmiddelcentret, p. 213 1 p.

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

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