Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
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Aggregate formation during hydrolysis of beta-lactoglobulin with a glu and asp specific protease from Bacillus licheniformis
Otte, Jeanette, Lomholt, S. B., Ipsen, Richard, Stapelfeldt, H., Bukrinsky, J. T. & Qvist, K. B., 1996, In: Journal of Agricultural and Food Chemistry. 45, 12, p. 4889-4896 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions
Holt, C., McPhail, D., Nevison, I., Nylander, T., Otte, J. A. H., Ipsen, R., Bauer, R., Øgendal, L. H., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I. & 8 others, , 1999, In: International Journal of Food Science and Technology. 34, 5-6, p. 543-556 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis
Mohammad-Beigi, H., Wijaya, W., Madsen, M., Hayashi, Y., Li, R., Maria Rovers, T. A., Jæger, T. C., Buell, A. K., Hougaard, Anni Bygvrå, Kirkensgaard, Jacob Judas Kain, Westh, P., Ipsen, Richard & Svensson, B., 2023, In: Food Hydrocolloids. 137, 12 p., 108373.Research output: Contribution to journal › Journal article › Research › peer-review
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Associative phase separation of potato protein and anionic polysaccharides
Stounbjerg, L., Vestergaard, C., Andreasen, B. & Ipsen, Richard, 2019, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 566, p. 104-112Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Review › Research › peer-review
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Binding interactions between a-glucans from Lactobacillus reuteri and milk proteins characterised by surface plasmon resonance
Diemer, S. K., Svensson, B., Babol, L. N., Cockburn, D., Grijpstra, P., Dijkhuizen, L., Folkenberg, D. M., Garrigues, C. & Ipsen, Richard, 2012, In: Food Biophysics. 7, 3, p. 220-226 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Casein-Based Powders: Characteristics and Rehydration Properties
Silva, D. F. D., 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 journal › Review › Research › peer-review
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Characterisation of fractionated skim milk with small-angle X-ray scattering
Sørensen, H., Pedersen, J. S., Mortensen, Kell & Ipsen, Richard, 2013, In: International Dairy Journal. 33, 1, p. 1-9 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk
Fugl, A., Berhe, T., Kiran, A., Hussain, S., Laursen, M. F., Bahl, M. I., Hailu, Y., Sørensen, K. I., Guya, M. E., Ipsen, Richard & Hansen, E. B., 2017, In: International Dairy Journal. 73, p. 19-24 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders
da Silva Tenório, D. F., Hirschberg, C., Ahrné, Lilia, Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Journal of Food Engineering. 237, p. 215-225 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening
Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture
da Silva, D. F., Vlachvei, K., Tziouri, D., Hougaard, Anni Bygvrå, Ipsen, Richard & Ahrné, Lilia, 2019, In: LWT. 103, p. 266-270 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Cheese powders as emulsifier in mayonnaise
da Silva, D. F., Bettera, L., Ipsen, Richard & Hougaard, Anni Bygvrå, 2021, In: LWT. 151, 4 p., 112188.Research output: Contribution to journal › Journal article › Research › peer-review
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Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin: A Review
Berhe, T., Kurtu, M. Y., Ipsen, Richard, Hailu, Y. & Eshetu, M., 2017, In: East Africa Journal of Sciences. 11, 2, p. 99-106 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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., Mar 2018, In: Lebensmittel - Wissenschaft und Technologie. 89, p. 123-127 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis
Hougaard, Anni Bygvrå, Vestergaard, J. S., Varming, C., Bredie, Wender & Ipsen, Richard, 2011, In: International Journal of Dairy Technology. 64, 1, p. 34-44 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Contrasting Assemblies of Oppositely Charged Proteins
Ainis, W. N., Boire, A., Solé-Jamault, V., Nicolas, A., Bouhallab, S. & Ipsen, Richard, 2019, In: Langmuir. 35, 30, p. 9923-9933Research output: Contribution to journal › Journal article › Research › peer-review
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Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH
Ipsen, Richard, Otte, Jeanette & Schumacher, E., 1997, In: Annual transactions of the Nordic Rheology Society. 5, p. 48-50 3 p.Research output: Contribution to journal › Journal article › Research
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Dairy education and research in Tune
Ipsen, Richard, 2011, In: Danish Dairy & Food Industry - Worldwide. 21, p. 12-13 2 p.Research output: Contribution to journal › Journal article › Research
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Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy
Li, R., Ebbesen, M. F., Glover, Z. J., Jæger, T. C., Rovers, T. A. M., Svensson, B., Brewer, J. R., Simonsen, A. C., Ipsen, Richard & Hougaard, Anni Bygvrå, 2023, In: Food Hydrocolloids. 138, 12 p., 108468.Research output: Contribution to journal › Journal article › Research › peer-review
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Dynamic ultra-high pressure homogenisation of milk case in concentrates: influence of casein content
Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2014, In: Innovative Food Science and Emerging Technologies. 26, p. 143–152 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate
Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 12-21 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment
Geng, X., van der Berg, Franciscus Winfried J, Bager, A. N. & Ipsen, Richard, 2011, In: International Dairy Journal. 21, 9, p. 711-717 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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, Per Mårten, Abou Hachem, M., Almdal, K., Westh, P. & Svensson, B., 2018, In: Food Hydrocolloids. 75, p. 157-163 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders
Da Silva, D. F., Vlachvei, K., Geng, X., Ahrné, Lilia, Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In: International Dairy Journal. 103, 9 p., 104630.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels
Laursen, Anne Katrine, Dyrnø, S. B., Steven Mikkelsen, K., Czaja, Tomasz Pawel, Rovers, T. A. M., Ipsen, Richard & Ahrné, Lilia, 2023, In: Food Research International. 169, 8 p., 112846.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt
Zhang, L., Folkenberg, D. M., Amigo Rubio, J. M. & Ipsen, Richard, 2016, In: International Dairy Journal. 53, p. 10-19 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt
Rasmussen, M. A., Janhøj, T. & Ipsen, Richard, 2007, In: Milchwissenschaft. 62, 1, p. 54-58 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk
Genene, A., Hansen, E. B., Eshetu, M., Hailu, Y. & Ipsen, Richard, 2019, In: LWT. 101, p. 404-409 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of hen egg production and protein composition on textural properties of egg albumen gels
Hammershøj, M., Larsen, L. B., Ipsen, Richard & Qvist, K. B., 2001, In: Journal of Texture Studies. 32, p. 105-129 25 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin
Olsen, Karsten, Ipsen, Richard, Otte, Jeanette & Skibsted, Leif Horsfelt, 1999, In: Milchwissenschaft. 54, 10, p. 543-546 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins
Celigueta Torres, I., Nieto, G., Nylander, T., Simonsen, A. C., Tolkach, A. & Ipsen, Richard, 2017, In: Journal of Dairy Research. 84, 2, p. 229-238 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system
Celigueta Torres, I., Mutaf, G., Larsen, F. H. & Ipsen, Richard, 2016, In: Journal of Food Engineering. 184, p. 31-37 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A
Ipsen, Richard, Otte, Jeanette, Sharma, R., Nielsen, A., Gram Hansen, L. & Qvist, K. B., 2001, In: Colloids and Surfaces B: Biointerfaces. 21, p. 173-178 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt
Celigueta Torres, I., Janhøj, T., Mikkelsen, B. Ø. & Ipsen, Richard, 2011, In: International Dairy Journal. 21, 9, p. 645-655 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B
Otte, Jeanette, Lomholt, S. B., Ipsen, Richard & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 597-608 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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Effect of repeat unit structure and molecular mass of lactic acid bacteria hetero-exopolysaccharides on binding to milk proteins
Birch, J., Hardarson, H. K., Khan, S., Van Calsteren, M., Ipsen, Richard, Garrigues, C., Almdal, K., Abou Hachem, M. & Svensson, B., 2017, In: Carbohydrate Polymers. 177, p. 406-414 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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. 1108-1115Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate
Li, R., Rovers, T. A. M., Jæger, T. C., Hougaard, Anni Bygvrå, Svensson, B., Simonsen, A. C. & Ipsen, Richard, 2021, In: International Dairy Journal. 112, 9 p., 104860.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions
Kelimu, A., Felix da Silva, D., Geng, X., Ipsen, Richard & Hougaard, Anni Bygvrå, 2017, In: International Dairy Journal. 71, p. 35-42 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder
da Silva, D. F., Wang, H., Czaja, Tomasz Pawel, van der Berg, Franciscus Winfried J, Kirkensgaard, Jacob Judas Kain, Ipsen, Richard & Hougaard, Anni Bygvrå, 2021, In: Powder Technology. 378, Part A, p. 227-236 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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Evaluation of crispness in food systems: an example using meringue made with egg or milk protein
Ipsen, Richard, Andersen, R. V., Jespersen, Lene, Lao, M. L. & Lohman, V., 1999, In: Annual transactions of the Nordic Rheology Society. 7, p. 39-42 4 p.Research output: Contribution to journal › Journal article › Research
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Factors influencing the gelation and rennetability of camel milk using camel chymosin
Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M. & Ipsen, Richard, 2016, In: International Dairy Journal. 60, p. 62-69 8 p.Research output: Contribution to journal › Conference article › Research › peer-review
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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
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Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin
Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, p. 219-229 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin
Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, 3, p. 219-229 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin
Geng, X., Bjerrum, Morten Jannik, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2016, In: International Dairy Journal. 52, p. 72-81 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion
Hougaard, Anni Bygvrå, Lawaetz, A. J. & Ipsen, Richard, 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 331-337 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Functional and technological properties of camel milk proteins: a review
Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M., Ipsen, Richard & Kappeler, S., 2016, In: Journal of Dairy Research. 83, 4, p. 422-429 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates
Zhang, L., Folkenberg, D. M., Qvist, K. B. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 88-95 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Gelation of whey protein induced by high pressure
Ipsen, Richard, Olsson, K., Skibsted, Leif Horsfelt & Qvist, K. B., 2002, In: Milchwissenschaft. 57, 11-12, p. 650-653 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Gelation of whey protein induced by proteolysis of high pressure treatment
Ipsen, Richard, Otte, Jeanette, Dominguez, E. & Qvist, K. B., 2000, In: Australian Journal of Dairy Technology. 55, p. 49-52 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Impact of Alginate Mannuronic-Guluronic Acid Contents and pH on Protein Binding Capacity and Complex Size
Madsen, M., Westh, P., Khan, S., Ipsen, Richard, Almdal, K., Aachmann, F. L. & Svensson, B., 2021, In: Biomacromolecules. 22, 2, p. 649-660Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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In situ SAXS study of non-fat milk model systems during heat treatment and acidification
Li, R., Jæger, T. C., Rovers, T. A. M., Svensson, B., Ipsen, Richard, Kirkensgaard, Jacob Judas Kain & Hougaard, Anni Bygvrå, 2022, In: Food Research International. 157, 11 p., 111292.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of calcium on the self-assembly of partially hydrolyzed a-lactalbumin
Graveland-Bikker, J. F., Ipsen, Richard, Otte, Jeanette & Kruif, C. G. D., 2004, In: Langmuir. 20, p. 6841-6846 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 9, p. 1053-1062 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of reduced cleaning-in-place on aged membranes during ultrafiltration of whey
Berg, T. H. A., Ipsen, Richard, Ottosen, N., Tolkach, A. & van der Berg, Franciscus Winfried J, 2015, In: International Journal of Food Engineering. 11, 4, p. 447-455 9 p.Research output: Contribution to journal › Journal article › 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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Inline UV-Vis spectroscopy to monitor and optimize cleaning-in-place (CIP) of whey filtration plants
Berg, T. H. A., Ottosen, N., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2017, In: Lebensmittel - Wissenschaft und Technologie. 75, p. 164-170 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties
Hougaard, Anni Bygvrå, Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2009, In: International Journal of Dairy Technology. 62, 4, p. 484-492 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation
Hammershøj, M., Hougaard, Anni Bygvrå, Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2010, In: International Journal of Dairy Technology. 63, 2, p. 197-208 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems
Li, R., Rovers, T. A. M., Jæger, T. C., Wijaya, W., Hougaard, Anni Bygvrå, Simonsen, A. C., Svensson, B. & Ipsen, Richard, 2021, In: International Dairy Journal. 115, 11 p., 104946.Research output: Contribution to journal › Journal article › Research › peer-review
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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., May 2018, In: International Journal of Biological Macromolecules. 111, p. 746-754 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interaction of low methoxyl pectins with skim milk: rheology and microstructure
Maroziene, A. & Ipsen, Richard, 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 47-53 7 p.Research output: Contribution to journal › Journal article › Research
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Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures
Folkenberg, D. M., Dejmek, P., Skriver, A. & Ipsen, Richard, 2006, In: Journal of Dairy Research. 73, 4, p. 385-393 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interactions between carrageenans and milk proteins: a microstructural and rheological study
Arltoft, D. B., Ipsen, Richard, Madsen, F. & Vries, J. D., 2007, In: Biomacromolecules. 8, 2, p. 729-736 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH
Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2017, In: International Dairy Journal. 74, p. 57-62 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk
Buldo, P., Benfeldt, C., Carey, J. P., Folkenberg, D. M., Jensen, H. B., Sieuwerts, S., Vlachvei, K. & Ipsen, Richard, 2016, In: Food Hydrocolloids. 60, p. 225-231 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Investigation of consecutive fouling and cleaning cycles of ultrafiltration membranes used for whey processing
Berg, T. H. A., Knudsen, J. C., Ipsen, Richard, van der Berg, Franciscus Winfried J, Holst, H. H. & Tolkach, A., 2014, In: International Journal of Food Engineering. 10, 3, p. 367–381 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability
Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 2000, In: Milchwissenschaft. 55, 4, p. 197-200 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Large-scale preparation of beta-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography
Rotvig Kristiansen, K., Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 1998, In: International Dairy Journal. 8, p. 113-118 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods
Havmand, P. U., Zachariassen, L. G., Ipsen, Richard & Poulsen, V. K., 2022, In: Journal of Dairy Research. 89, 2, p. 194-200 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk
Berhe, T., Ipsen, Richard, Seifu, E., Kurtu, M. Y., Fugl, A. J. B. & Hansen, E. B., 2019, In: FEMS Microbiology Letters. 366, 11, 6 p., fnz128.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge)
Masha, G. G. K., Ipsen, Richard, Petersen, Mikael Agerlin & Jakobsen, M., 1998, In: World journal of microbiology & biotechnology. 14, p. 451-456 6 p.Research output: Contribution to journal › Journal article › Research
- Published
Microparticles formed by heating potato protein—polysaccharide electrostatic complexes
Stounbjerg, L., Andreasen, B. & Ipsen, Richard, 2019, In: Journal of Food Engineering. 263, p. 79-86 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Microparticulated whey proteins for improving dairy product texture
Ipsen, Richard, 2017, In: International Dairy Journal. 67, p. 73-79 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides
Hassan, A. N., Ipsen, Richard, Jantzen, T. & Qvist, K. B., 2003, In: Journal of Dairy Science. 86, 5, p. 1632-1638 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Microstructure and viscosity of yoghurt with inulin added as a fat-replacer
Ipsen, Richard, Otte, Jeanette, Lozahic, G. & Qvist, K. B., 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 59-62 4 p.Research output: Contribution to journal › Journal article › Research
- Published
Mixed gels made from protein and kappa-carrageenan
Ipsen, Richard, 1995, In: Carbohydrate Polymers. 28, p. 337-339 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids
Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2007, In: Journal of Agricultural and Food Chemistry. 55, 8, p. 2970-2978 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Molecular self-assembly of partially hydrolysed alfa-lactalbumin resulting in strong gels with a novel microstructure
Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2001, In: Journal of Dairy Research. 68, p. 277-286 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mælk er ikke bare mælk: naboens hjørne
Ipsen, Richard & Ardö, Ylva Margareta, 2005, In: Danske Maelkeproducenter. p. 1-4 4 p.Research output: Contribution to journal › Journal article › Research
- Published
Nano-structuring by means of proteolysis: Rheology of novel gels from a-lactalbumin
Ipsen, Richard & Otte, Jeanette, 2003, In: Annual transaction of the nordic rheology society. 11, p. 89-93 5 p.Research output: Contribution to journal › Journal article › Research
- Published
Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Opportunities for producing dairy products from camel milk: a comparison with bovine milk
Ipsen, Richard, 2017, In: East African Journal of Sciences. 11, 2, p. 93-98 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- Published
Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying
da Silva, D. F., Ahrné, Lilia, Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Powder Technology. 323, p. 139-148 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- Published
Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration
Geng, X., Tolkach, A., Otte, Jeanette & Ipsen, Richard, 2015, In: Dairy Science & Technology. 95, 3, p. 353-368 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion
Rauh, V. M., Sundgren, A., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: International Dairy Journal. 38, 2, p. 199-207 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness
Rauh, V., Johansen, L. B., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: Journal of Agricultural and Food Chemistry. 62, 28, p. 6852-6860 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images
Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In: Food Quality and Preference. 19, 2, p. 232-246 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Processing Challenges and Opportunities of Camel Dairy Products
Berhe, T., Seifu, E., Ipsen, Richard, Kurtu, M. Y. & Hansen, E. B., 2017, In: International Journal of Food Science. 2017, 8 p., 9061757.Research output: Contribution to journal › Review › Research › peer-review
ID: 4231815
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
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Cheese powder without emulsifying salt - processing parameters and stability
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
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