Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 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
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
- Published
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
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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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Conference article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- Published
The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin
Geng, X., Kirkensgaard, Jacob Judas Kain, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2019, In: Soft Matter. 15, 24, p. 4787-4796Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
ID: 4231815
Most downloads
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1240
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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
Published -
748
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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