Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
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A Method for Evaluation of the Foam Resulting from Steam-Frothing of Milk for Coffee
Münchow, M., Friis Jørgensen, L., Amigo Rubio, J. M., Sørensen, K. K. & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 166 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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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 proceeding › Article in proceedings › Research
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Cheese powder without emulsifying salt - processing parameters and stability
Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013.Research output: Contribution to conference › Poster › Research
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Danish fruit vinegars: starting a high quality production
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 46 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Effect of mechanical treatment on syneresis of cheese curd
Geng, X., Bager, A. N., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2010, IDF symposium on microstructure of dairy products: Tromsø, 2010. p. 19-20 2 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt
Celigueta Torres, I., Ipsen, Richard, Janhøj, T. & Mikkelsen, B. Ø., 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 44-46 3 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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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 conference › Poster › Research
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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 conference › Conference abstract for conference › Research
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Enzymatic hydrolysis of milk phospolipids
Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2005. 1 p.Research output: Contribution to conference › Poster › Research
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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 proceeding › Article in proceedings › Research
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Exchanging emulsifying salt with dairy-based ingredients in cheese powder production
Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.Research output: Contribution to conference › Conference abstract for conference › Research
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Exopolysaccharides (EPS) in fermented dairy products
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 25 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Exopolysaccharides from lactic acid bacteria: differences in rheological behaviour of yoghurt
Ipsen, Richard, Folkenberg, D. M., Chen, S. & Dejmek, P., 2005. 1 p.Research output: Contribution to conference › Poster › 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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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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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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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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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 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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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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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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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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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
ID: 4231815
Most downloads
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1240
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 -
748
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
657
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published