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
  • Ingredient and Dairy Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Mobile: +45 61 71 75 83Fax: +45 35 33 31 90

  1. Published

    Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems : Effect of pH. / Ainis, William ; Ersch, Carsten; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 77, 2018, p. 397-406.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins. / Ainis, William Nicholas; Ersch, Carsten; Farinet, Camille; Yang, Qiuhuizi; Glover, Zachary J.; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 87, 2019, p. 723-733.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Contrasting Assemblies of Oppositely Charged Proteins. / Ainis, William Nicholas; Boire, Adeline; Solé-Jamault, Véronique; Nicolas, Aurélie; Bouhallab, Said; Ipsen, Richard.

    In: Langmuir, Vol. 35, No. 30, 2019, p. 9923-9933.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Petersen, Mikael Agerlin; Lametsch, Rene; Rattray, Fergal Patrick; Ipsen, Richard.

    In: International Dairy Journal, Vol. 81, 2018, p. 122-130.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Factors influencing the gelation and rennetability of camel milk using camel chymosin. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Eshetu, Mitiku; Ipsen, Richard.

    In: International Dairy Journal, Vol. 60, 2016, p. 62-69.

    Research output: Contribution to journalConference articleResearchpeer-review

  6. Published

    Functional and technological properties of camel milk proteins : a review. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Eshetu, Mitiku; Ipsen, Richard; Kappeler, Stefan.

    In: Journal of Dairy Research, Vol. 83, No. 4, 2016, p. 422-429.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Relative influence of a-lactalbumin and ß-lactoglobulin on the viscosity of whey protein solutions. / Andersen, Jørgen Gamborg; Ipsen, Richard; Karlsson, Anders Ola.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 175-178.

    Research output: Contribution to journalConference articleResearchpeer-review

  8. Published

    Localising pectin in dairy products using direct immunostaining. / Arltoft, D.; Ipsen, R.; Christensen, N.; Madsen, F.

    2006. 41-51 Paper presented at 2005 13th Gums and Stabilisers for the Food Industry Conference, Wrexham, United Kingdom.

    Research output: Contribution to conferencePaperResearchpeer-review

  9. Published

    Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics. / Arltoft, D.; Madsen, F.; Ipsen, Richard Holstein.

    In: Food Hydrocolloids, Vol. 22, No. 4, 2008, p. 660-673.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Characterizing low ester pectin microstructure in model milk gels by direct immunostaining and CLSM. / Arltoft, Ditte Buus; Madsen, Finn; Ipsen, Richard.

    Ikke angivet. ed. / Peter Fischer; Philipp Erni; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. p. 91-95.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

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