Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 1995
- 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
- 1996
- Published
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
- 1997
- Published
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
- Published
Uniaxial compression of gels made from protein and kappa-carrageenan
Ipsen, Richard, 1997, In: Journal of Texture Studies. 28, p. 405-419 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 1998
- Published
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
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
The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation
Ipsen, Richard & Qvist, K. B., 1998, In: Annual transactions of the Nordic Rheology Society. 6, p. 75-77 3 p.Research output: Contribution to journal › Journal article › Research
- 1999
- Published
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
- Published
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
- Published
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
- Published
Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Otte, Jeanette, Schumacher, E., Ipsen, Richard, Ju, Z. Y. & Qvist, K. B., 1999, In: International Dairy Journal. 9, 11, p. 801-812 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions
Holt, C., McPhail, D., Nylander, T., Otte, J., Ipsen, R. H., Bauer, R., Øgendal, L., 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., Sawyer, L. & 7 others, , 1999, In: International Journal of Food Science and Technology. 34, p. 587-601 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2000
- Published
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
- Published
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
- Published
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
- Published
Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems
Ipsen, Richard, Otte, Jeanette, Lomholt, S. B. & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 403-413 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2001
- Published
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
- Published
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
- Published
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
- 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
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
Protease induced gelation of mixtures of alfa-lactalbumin and beta-lactoglobulin
Ipsen, Richard, Bülow-Olsen, K., Otte, Jeanette & Qvist, K. B., 2001, In: Milchwissenschaft. 56, 9, p. 492-495 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2002
- Published
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
- Published
The danish dairy science and technology M.Sc. program: Goes international
Qvist, K. B. & Ipsen, Richard, 2002, In: Danish Dairy & Food Industry - Worldwide. 2002, p. 74-75 2 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2003
- 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
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
- 2004
- Published
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
- Published
Protease-induced aggregation of bovine a-lactalbumin: identification of the primary associating fragment
Otte, Jeanette, Ipsen, Richard, Ladefoged, A. M. & Sørensen, J., 2004, In: Journal of Dairy Reserch. 71, p. 88-96 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2005
- Published
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
- Published
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
- 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
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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2006
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- Published
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
- Published
Rheology of stirred acidified skim milk gels with different particle interactions
Knudsen, J. C., Karlsson, A. O., Ipsen, Richard & Skibsted, Leif Horsfelt, 2006, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 274, 1-3, p. 56-61 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Sensory and rheological characterization of low-fat stirred yogurt
Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, In: Journal of Texture Studies. 3, 37, p. 276-299 24 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures
Folkenberg, D. M., Dejmek, P., Skriver, A., Guldager, H. S. & Ipsen, Richard, 2006, In: International Dairy Journal. 16, 2, p. 111-118 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2007
- Published
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
- Published
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
- Published
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
- 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
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
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
Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 6, p. 674-682 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Screening of probes for specific localisation of polysaccharides
Arltoft, D. B., Madsen, F. & Ipsen, Richard, 2007, In: Food Hydrocolloids. 21, 7, p. 1062-1071 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Self-assembly of partially hydrolysed a-lactalbumin
Ipsen, Richard & Otte, Jeanette, 2007, In: Biotechnology Advances. 25, 6, p. 602-605 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Water mobility in acidified milk drinks studied by low-field 1H NMR
Salomonsen, T., Sejersen, M. T., Viereck, Nanna, Ipsen, Richard & Engelsen, Søren Balling, 2007, In: International Dairy Journal. 17, 4, p. 294-301 8 p.Research output: Contribution to journal › Journal article › 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
Research output: Contribution to journal › Journal article › Research › peer-review
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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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