Richard Ipsen

Professor

ORCID: 0000-0003-2658-414X

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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
Published
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
Published
Spectroscopic prediction of rheological properties of stirred yoghurt
Janhøj, T., Andersen, C. M., Viereck, Nanna & Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 107-112 6 p.
Research output: Contribution to journal › Conference article › Research › peer-review
Published
Primary Proteolysis in Concentrated Casein Systems with Added Whey Protein
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2008. 1 p.
Research output: Contribution to conference › Conference abstract for conference › Research

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ID: 4231815

1242 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
750 downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published
660 downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published

Dairy, Meat and Plant Product Technology