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

  1. 2023
  2. Published

    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 journalJournal articlepeer-review

  3. Published

    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 journalJournal articlepeer-review

  4. Published

    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 journalJournal articlepeer-review

  5. Published

    The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

    Laursen, Anne Katrine, Czaja, Tomasz Pawel, Rovers, T. A. M., Ipsen, Richard, Barone, Giovanni & Ahrné, Lilia, 2023, In: International Dairy Journal. 141, 10 p., 105611.

    Research output: Contribution to journalJournal articlepeer-review

  6. 2022
  7. Published

    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 journalJournal articlepeer-review

  8. 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 journalJournal articlepeer-review

  9. Published

    Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate

    Madsen, M., Ronne, M. E., Li, R., Greco, I., Ipsen, Richard & Svensson, B., 2022, In: Food & Function. 13, 16, p. 8375-8387 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  10. Published

    Texture and microstructure of heat and acid induced gels from buffalo and cow milk

    Laursen, Anne Katrine, Rovers, T. A. M., Ipsen, Richard & Ahrné, Lilia, 2022, In: International Dairy Journal. 129, 10 p., 105299.

    Research output: Contribution to journalJournal articlepeer-review

  11. Published

    Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles

    Madsen, M., Khan, S., Kunstmann, S., Aachmann, F. L., Ipsen, Richard, Westh, P., Emanuelsson, C. & Svensson, B., 2022, In: Food Chemistry: Molecular Sciences. 5, 11 p., 100137.

    Research output: Contribution to journalJournal articlepeer-review

  12. Published

    Water mobility and microstructure of acidified milk model gels with added whey protein ingredients

    Li, R., Czaja, Tomasz Pawel, Glover, Z. J., Ipsen, Richard, Jæger, T. C., Rovers, T. A. M., Simonsen, A. C., Svensson, B., van der Berg, Franciscus Winfried J & Hougaard, Anni Bygvrå, 2022, In: Food Hydrocolloids. 127, 13 p., 107548.

    Research output: Contribution to journalReviewpeer-review

  13. 2021
  14. Published

    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 journalJournal articlepeer-review

  15. Published

    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 journalJournal articlepeer-review

  16. Published

    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 journalJournal articlepeer-review

  17. Published

    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. 649-660

    Research output: Contribution to journalJournal articlepeer-review

  18. Published

    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 journalJournal articlepeer-review

  19. Published

    Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

    Shirotani, N., Hougaard, Anni Bygvrå, Lametsch, Rene, Petersen, Mikael Agerlin, Rattray, F. P. & Ipsen, Richard, 2021, In: Food Chemistry. 340, 10 p., 128152.

    Research output: Contribution to journalJournal articlepeer-review

  20. Published

    Tunable mixed micellization of β-casein in the presence of κ-casein

    Wijaya, W., Khan, S., Madsen, M., Møller, M. S., Maria Rovers, T. A., Jæger, T. C., Ipsen, Richard, Westh, P. & Svensson, B., 2021, In: Food Hydrocolloids. 113, 8 p., 106459.

    Research output: Contribution to journalJournal articlepeer-review

  21. Published

    Understanding the fermentation factors affecting the separability of fermented milk: A model system study

    Priyashantha, H., Buldo, P., Berg, T., Gilleladen, C. & Ipsen, Richard, 2021, In: Food Structure. 30, 11 p., 100232.

    Research output: Contribution to journalJournal articlepeer-review

  22. 2020
  23. Published

    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 journalJournal articlepeer-review

  24. Published

    Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

    da Silva, D. F., Tziouri, D., Ahrné, Lilia, Bovet, N., Larsen, F. H., Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In: Journal of Food Engineering. 270, 8 p., 109763.

    Research output: Contribution to journalJournal articlepeer-review

  25. Published

    Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data

    Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In: Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.

    Research output: Contribution to journalJournal articlepeer-review

  26. Published

    Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts

    Felix da Silva, D., Tziouri, D., Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In: LWT. 127, 5 p., 109412.

    Research output: Contribution to journalJournal articlepeer-review

  27. 2019
  28. Published

    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. 104-112

    Research output: Contribution to journalJournal articlepeer-review

  29. Published

    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 journalJournal articlepeer-review

  30. Published

    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. 9923-9933

    Research output: Contribution to journalJournal articlepeer-review

  31. Published

    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 journalJournal articlepeer-review

  32. 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 articlepeer-review

  33. 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 journalJournal articlepeer-review

  34. 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 journalJournal articlepeer-review

  35. Published

    Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

    Ainis, W. N., Ersch, C., Farinet, C., Yang, Q., Glover, Z. J. & Ipsen, Richard, 2019, In: Food Hydrocolloids. 87, p. 723-733 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  36. Published
  37. 2018
  38. Published

    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 journalJournal articlepeer-review

  39. Published

    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 journalJournal articlepeer-review

  40. Published

    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 journalReviewpeer-review

  41. Published

    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 journalReviewpeer-review

  42. Published

    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 journalJournal articlepeer-review

  43. Published

    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 journalJournal articlepeer-review

  44. Published

    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 journalJournal articlepeer-review

  45. 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 journalJournal articlepeer-review

  46. 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 journalJournal articlepeer-review

  47. 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 journalJournal articlepeer-review

  48. Published

    Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer Dimer Equilibrium

    Khan, S., Ipsen, Richard, Almdal, K., Svensson, B. & Harris, P., 2018, In: Biomacromolecules. 19, 7, p. 2905-2912 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  49. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

    Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, F. P. & Ipsen, Richard, 2018, In: International Dairy Journal. 81, p. 122-130 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  50. Published

    Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

    Celigueta Torres, I., Amigo Rubio, J. M., Knudsen, J. C., Tolkach, A., Mikkelsen, B. Ø. & Ipsen, Richard, 2018, In: International Dairy Journal. 81, p. 62-71 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  51. Published

    The effect of alginates on in vitro gastric digestion of particulated whey protein

    Koutina, G., Ioannidi, E., Melo Nogueira, B. & Ipsen, Richard, 2018, In: International Journal of Dairy Technology. 77, 2, p. 469-477 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  52. Published

    The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein

    Koutina, G., Ray, C. A., Lametsch, Rene & Ipsen, Richard, 2018, In: International Dairy Journal. 77, p. 10-18 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  53. 2017
  54. Published

    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 journalJournal articlepeer-review

  55. Published

    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 journalJournal articlepeer-review

  56. Published

    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 journalJournal articlepeer-review

  57. Published

    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 journalJournal articlepeer-review

  58. Published

    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 journalJournal articlepeer-review

  59. Published

    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 journalJournal articlepeer-review

  60. Published

    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 journalJournal articlepeer-review

  61. 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 journalJournal articlepeer-review

  62. 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 journalJournal articlepeer-review

  63. 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 journalReviewpeer-review

  64. Published

    Revealing the Compact Structure of Lactic Acid Bacterial Heteroexopolysaccharides by SAXS and DLS

    Khan, S., Birch, J., Harris, P., Van Calsteren, M. R., Ipsen, Richard, Peters, G. H. J., Svensson, B. & Almdal, K., 2017, In: Biomacromolecules. 18, 3, p. 747-756 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  65. Published

    The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

    Felix da Silva, D., Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2017, In: International Dairy Journal. 74, p. 27-38 12 p.

    Research output: Contribution to journalJournal articlepeer-review

  66. Published

    Traditional Fermented Dairy Products of Ethiopia: A Review

    Berhe, T., Vogensen, Finn Kvist, Ipsen, Richard, Seifu, E., Kurtu, M. Y. & Hansen, E. B., 2017, In: East African Journal of Sciences. 11, 2, p. 73-80 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  67. Published

    Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps

    Thorning, T. K., Bertram, H. C., Bonjour, J., de Groot, L., Dupont, D., Feeney, E., Ipsen, Richard, Lecerf, J. M., Mackie, A., McKinley, M. C., Michalski, M., Rémond, D., Risérus, U., Soedamah-Muthu, S. S., Tholstrup, T., Weaver, C., Astrup, A. & Givens, I., 2017, In: American Journal of Clinical Nutrition. 105, 5, p. 1033-1045 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  68. 2016
  69. Published

    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 journalJournal articlepeer-review

  70. Published

    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 journalJournal articlepeer-review

  71. 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 articlepeer-review

  72. 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 articlepeer-review

  73. Published

    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 journalConference articlepeer-review

  74. Published

    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 journalJournal articlepeer-review

  75. Published

    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 journalJournal articlepeer-review

  76. Published

    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 journalJournal articlepeer-review

  77. Published

    The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

    Ray, C. A., Gholamhosseinpour, A., Ipsen, Richard & Hougaard, Anni Bygvrå, 2016, In: International Dairy Journal. 55, p. 38-43 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  78. Published

    The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt

    Buldo, P., Benfeldt, C., Folkenberg, D. M., Jensen, H. B., Amigo Rubio, J. M., Sieuwerts, S., Thygesen, K., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2016, In: Lebensmittel - Wissenschaft und Technologie. 72, p. 189-198 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  79. 2015
  80. Published

    Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction

    Münchow, M., Jørgensen, L., Amigo Rubio, J. M., Sørensen, Klavs Martin & Ipsen, Richard, 1 Dec 2015, In: International Dairy Journal. 51, p. 84-91 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  81. Published

    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 journalJournal articlepeer-review

  82. 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 articlepeer-review

  83. Published

    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 journalJournal articlepeer-review

  84. Published

    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 journalJournal articlepeer-review

  85. 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 journalJournal articlepeer-review

  86. Published

    Protein lactosylation in UHT milk during storage measured by Liquid Chromatography–Mass Spectrometry and quantification of furosine

    Rauh, V. M., Johansen, L. B., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2015, In: International Journal of Dairy Technology. 68, 4, p. 486-494 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  87. Published

    Valleprotein som ingrediens

    Ipsen, Richard, Liu, G., Greve, M. T. & Nielsen, J. H., 2015, In: Maelkeritidende. 1, p. 6-7 2 p.

    Research output: Contribution to journalJournal article

  88. 2014
  89. Published

    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 journalJournal articlepeer-review

  90. Published

    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 journalJournal articlepeer-review

  91. 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 journalJournal articlepeer-review

  92. 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 journalJournal articlepeer-review

  93. Published

    Stability of cheese emulsions for spray drying

    Varming, C., Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2014, In: International Dairy Journal. 39, 1, p. 60-63 4 p.

    Research output: Contribution to journalJournal articlepeer-review

  94. Published

    The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method

    Rauh, V., Bakman, M., Ipsen, Richard, Paulsson, M., Larsen, L. B. & Hammershøj, M., 2014, In: International Dairy Journal. 38, 1, p. 74-80 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  95. 2013
  96. Published

    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 journalJournal articlepeer-review

  97. Published

    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 journalJournal articlepeer-review

  98. Published

    Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil

    Munk, M. B., Marangoni, A. G., Ludvigsen, H. K., Norn, V., Knudsen, J. C., Risbo, Jens, Ipsen, Richard & Andersen, Mogens Larsen, 2013, In: Food Research International. 54, 2, p. 1738-1745 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  99. Published

    The 14th Food Colloids Conference

    Ipsen, Richard, 2013, In: Food Hydrocolloids. 34, 1 p.

    Research output: Contribution to journalEditorial

  100. 2012
  101. Published

    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 journalJournal articlepeer-review

  102. Published

    Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein

    Celigueta Torres, I., Amigo Rubio, J. M. & Ipsen, Richard, 2012, In: Journal of Food Engineering. 109, 4, p. 721-729 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  103. 2011
  104. Published

    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 journalJournal articlepeer-review

  105. Published

    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 journalJournal article

  106. Published

    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 journalJournal articlepeer-review

  107. Published

    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 journalJournal articlepeer-review

  108. Published

    Using surface plasmon resonance technology to screen interactions between exopolysaccharides and milk proteins

    Babol, L. N., Svensson, B. & Ipsen, Richard, 2011, In: Food Biophysics. 6, 4, p. 468-473 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  109. 2010
  110. Published

    Stabilisation of acidified skimmed milk with HM pectin

    Jensen, S., Rolin, C. & Ipsen, Richard, 1 Jun 2010, In: Food Hydrocolloids. 24, 4, p. 291-299 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  111. Published

    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 journalJournal articlepeer-review

  112. Published

    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 journalJournal articlepeer-review

  113. 2009
  114. Published

    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 journalJournal articlepeer-review

  115. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese

    Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, In: International Journal of Food Properties. 12, 1, p. 211-227 17 p.

    Research output: Contribution to journalJournal articlepeer-review

  116. 2008
  117. Published

    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 journalConference articlepeer-review

  118. Published

    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 journalConference articlepeer-review

  119. Published

    Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

    Arltoft, D., Madsen, F. & Ipsen, Richard, 2008, In: Food Hydrocolloids. 22, 4, p. 660-673 14 p.

    Research output: Contribution to journalJournal articlepeer-review

  120. Published

    Relative influence of a-lactalbumin and ß-lactoglobulin on the viscosity of whey protein solutions

    Andersen, J. G., Ipsen, Richard & Karlsson, A. O., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 175-178 4 p.

    Research output: Contribution to journalConference articlepeer-review

  121. Published

    Reologi afslører fødevarers struktur og kvalitet

    Ipsen, Richard, 2008, In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 12-15 4 p.

    Research output: Contribution to journalJournal article

  122. Published

    Rheological properties of cold and hot filled model cream cheese

    Geng, X., Ipsen, Richard & Liot, F., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 217-223 7 p.

    Research output: Contribution to journalConference articlepeer-review

  123. Published

    Rheology and functionality of cheese powders

    Celigueta Torres, I., Ipsen, Richard & Beck, T. K., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 225-227 3 p.

    Research output: Contribution to journalConference articlepeer-review

  124. Published

    Sensory and rheological characterization of acidified milk drinks

    Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, In: Food Hydrocolloids. 22, 5, p. 798-806 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  125. 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 journalConference articlepeer-review

  126. 2007
  127. 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 journalJournal articlepeer-review

  128. 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 journalJournal articlepeer-review

  129. 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 journalJournal articlepeer-review

  130. 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 journalJournal articlepeer-review

  131. 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 journalJournal articlepeer-review

  132. 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 journalJournal articlepeer-review

  133. 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 journalJournal articlepeer-review

  134. 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 journalJournal articlepeer-review

  135. 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 journalJournal articlepeer-review

  136. 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 journalJournal articlepeer-review

  137. Published

    Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks

    Sejersen, M. T., Salomonsen, T., Ipsen, Richard, Clark, R., Rolin, C. & Engelsen, Søren Balling, 2007, In: International Dairy Journal. 17, 4, p. 302-307 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  138. 2006
  139. 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 journalJournal articlepeer-review

  140. 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 journalJournal articlepeer-review

  141. 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 journalJournal articlepeer-review

  142. 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 journalJournal articlepeer-review

  143. 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 journalJournal articlepeer-review

  144. 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 journalJournal articlepeer-review

  145. 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 journalJournal articlepeer-review

  146. 2005
  147. 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 journalJournal articlepeer-review

  148. 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 journalJournal articlepeer-review

  149. 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 journalJournal article

  150. 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 journalJournal articlepeer-review

  151. 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 journalJournal articlepeer-review

  152. 2004
  153. 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 journalJournal articlepeer-review

  154. 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 journalJournal articlepeer-review

  155. 2003
  156. 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 journalJournal articlepeer-review

  157. 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 journalJournal article

  158. 2002
  159. 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 journalJournal articlepeer-review

  160. 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 journalJournal articlepeer-review

  161. 2001
  162. 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 journalJournal articlepeer-review

  163. 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 journalJournal articlepeer-review

  164. 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 journalJournal article

  165. 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 journalJournal article

  166. 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 journalJournal articlepeer-review

  167. 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 journalJournal articlepeer-review

  168. 2000
  169. 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 journalJournal articlepeer-review

  170. 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 journalJournal articlepeer-review

  171. 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 journalJournal articlepeer-review

  172. 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 journalJournal articlepeer-review

  173. 1999
  174. 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, Sawyer, L., Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In: International Journal of Food Science and Technology. 34, 5-6, p. 543-556 14 p.

    Research output: Contribution to journalJournal articlepeer-review

  175. 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 journalJournal articlepeer-review

  176. 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 journalJournal article

  177. 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 journalJournal articlepeer-review

  178. 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, Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In: International Journal of Food Science and Technology. 34, p. 587-601 15 p.

    Research output: Contribution to journalJournal articlepeer-review

  179. 1998
  180. 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 journalJournal articlepeer-review

  181. 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 journalJournal article

  182. 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 journalJournal article

  183. 1997
  184. 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 journalJournal article

  185. 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 journalJournal articlepeer-review

  186. 1996
  187. 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 journalJournal articlepeer-review

  188. 1995
  189. 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 journalJournal articlepeer-review

ID: 4231815