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. 1995
  2. Published

    Mixed gels made from protein and kappa-carrageenan. / Ipsen, R. H.

    In: Carbohydrate Polymers, Vol. 28, 1995, p. 337-339.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 1996
  4. Published

    Aggregate formation during hydrolysis of beta-lactoglobulin with a glu and asp specific protease from Bacillus licheniformis. / Otte, J.; Lomholt, S. B.; Ipsen, R. H.; Stapelfeldt, H.; Bukrinsky, J. T.; Qvist, K. B.

    In: Journal of Agricultural and Food Chemistry, Vol. 45, No. 12, 1996, p. 4889-4896.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 1997
  6. Published

    Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH. / Ipsen, R. H.; Otte, J.; Schumacher, E.

    In: Annual transactions of the Nordic Rheology Society, Vol. 5, 1997, p. 48-50.

    Research output: Contribution to journalJournal articleResearch

  7. Published

    Enzymatisk induceret geldannelse af valleprotein : et reologisk studie. / Ipsen, R. H.

    Ikke angivet. Levnedsmiddelcentret, 1997. p. 213.

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

  8. Published

    Uniaxial compression of gels made from protein and kappa-carrageenan. / Ipsen, R. H.

    In: Journal of Texture Studies, Vol. 28, 1997, p. 405-419.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 1998
  10. Published

    Forbedring af valleproteiners geldannelse gennem enzymatisk behandling. / Ipsen, R. H.; Otte, J.; Qvist, K. B.

    In: Maelkeritidende, Vol. 13/14, 1998, p. 336-337.

    Research output: Contribution to journalJournal articleCommunication

  11. Published

    Large-scale preparation of beta-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography. / Rotvig Kristiansen, K.; Otte, J.; Ipsen, R. H.; Qvist, K. B.

    In: International Dairy Journal, Vol. 8, 1998, p. 113-118.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge). / Masha, G. G. K.; Ipsen, R. H.; Petersen, M. A.; Jakobsen, M.

    In: World journal of microbiology & biotechnology, Vol. 14, 1998, p. 451-456.

    Research output: Contribution to journalJournal articleResearch

  13. Published

    Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin : methodological aspects. / Otte, J.; Ipsen, R. H.; Pedersen, P. S.; Wium, H.; Qvist, K. B.

    Polish journal of food and nutrition sciences. 2. ed. 1998. p. 227-231.

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

  14. Published

    The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation. / Ipsen, R. H.; Qvist, K. B.

    In: Annual transactions of the Nordic Rheology Society, Vol. 6, 1998, p. 75-77.

    Research output: Contribution to journalJournal articleResearch

  15. 1999
  16. 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, Jeanette Anita Held; Ipsen, Richard; Bauer, R.; Øgendal, Lars Holm; 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.; Ragona, L.; Zetta, L.; Molinari, H.; Klarenbeek, B.; Jonkman, M. J.; Moulin, J.; Chatterton, D.

    In: International Journal of Food Science and Technology, Vol. 34, No. 5-6, 1999, p. 543-556.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin. / Olsen, K.; Ipsen, R. H.; Otte, J.; Skibsted, L. H.

    In: Milchwissenschaft, Vol. 54, No. 10, 1999, p. 543-546.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Evaluation of crispness in food systems : an example using meringue made with egg or milk protein. / Ipsen, R. H.; Andersen, R. V.; Jespersen, L.; Lao, M. L.; Lohman, V.

    In: Annual transactions of the Nordic Rheology Society, Vol. 7, 1999, p. 39-42.

    Research output: Contribution to journalJournal articleResearch

  19. Published

    Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts. / Otte, Jeanette A. H. Jensen; Schumacher, Eva; Ipsen, Richard; Ju, Z.Y.; Qvist, Karsten Bruun.

    In: International Dairy Journal, Vol. 9, No. 11, 1999, p. 801-812.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. 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.; Ragona, L.; Zetta, L.; Molinari, H.; Klarenbeek, B.; Jonkman, M. J.; Moulin, J.; Chatterton, D.

    In: International Journal of Food Science and Technology, Vol. 34, 1999, p. 587-601.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. 2000
  22. Published

    Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B. / Otte, J.; Lomholt, S. B.; Ipsen, R. H.; Qvist, K. B.

    In: Journal of Dairy Research, Vol. 67, 2000, p. 597-608.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    Gelation of whey protein induced by proteolysis of high pressure treatment. / Ipsen, Richard Holstein; Otte, Jeanette Anita Held; Dominguez, E.; Qvist, K. B.

    In: Australian Journal of Dairy Technology, Vol. 55, 2000, p. 49-52.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    Hvordan danner valleproteiner geler, når de klippes i stykker med enzym? / Ipsen, R. H.; Otte, J.; Qvist, K. B.

    In: Maelkeritidende, No. 8, 2000, p. 226-228.

    Research output: Contribution to journalJournal articleCommunication

  25. Published

    Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability. / Otte, J.; Ipsen, R. H.; Qvist, K. B.

    In: Milchwissenschaft, Vol. 55, No. 4, 2000, p. 197-200.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. Published

    Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems. / Ipsen, R. H.; Otte, J.; Lomholt, S. B.; Qvist, K. B.

    In: Journal of Dairy Research, Vol. 67, 2000, p. 403-413.

    Research output: Contribution to journalJournal articleResearchpeer-review

  27. 2001
  28. Published

    Effect of hen egg production and protein composition on textural properties of egg albumen gels. / Hammershøj, M.; Larsen, L. B.; Ipsen, R. H.; Qvist, K. B.

    In: Journal of Texture Studies, Vol. 32, 2001, p. 105-129.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. Published

    Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A. / Ipsen, R. H.; Otte, J.; Sharma, R.; Nielsen, A.; Gram Hansen, L.; Qvist, K. B.

    In: Colloids and Surfaces B: Biointerfaces, Vol. 21, 2001, p. 173-178.

    Research output: Contribution to journalJournal articleResearchpeer-review

  30. Published

    Interaction of low methoxyl pectins with skim milk : rheology and microstructure. / Maroziene, A.; Ipsen, R. H.

    In: Annual transactions of the Nordic Rheology Society, Vol. 9, 2001, p. 47-53.

    Research output: Contribution to journalJournal articleResearch

  31. Published

    Microstructure and viscosity of yoghurt with inulin added as a fat-replacer. / Ipsen, R. H.; Otte, J.; Lozahic, G.; Qvist, K. B.

    In: Annual transactions of the Nordic Rheology Society, Vol. 9, 2001, p. 59-62.

    Research output: Contribution to journalJournal articleResearch

  32. Published

    Molecular self-assembly of partially hydrolysed alfa-lactalbumin resulting in strong gels with a novel microstructure. / Ipsen, R. H.; Otte, J.; Qvist, K. B.

    In: Journal of Dairy Research, Vol. 68, 2001, p. 277-286.

    Research output: Contribution to journalJournal articleResearchpeer-review

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