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

  33. Published

    Protease induced gelation of mixtures of alfa-lactalbumin and beta-lactoglobulin. / Ipsen, R. H.; Bülow-Olsen, K.; Otte, J.; Qvist, K. B.

    In: Milchwissenschaft, Vol. 56, No. 9, 2001, p. 492-495.

    Research output: Contribution to journalJournal articleResearchpeer-review

  34. 2002
  35. Published

    Gelation of whey protein induced by high pressure. / Ipsen, R. H.; Olsson, K.; Skibsted, L. H.; Qvist, K. B.

    In: Milchwissenschaft, Vol. 57, No. 11-12, 2002, p. 650-653.

    Research output: Contribution to journalJournal articleResearchpeer-review

  36. Published

    The danish dairy science and technology M.Sc. program : Goes international. / Qvist, K.B.; Ipsen, R.

    In: Danish Dairy & Food Industry - Worldwide, No. 2002, 2002, p. 74-75.

    Research output: Contribution to journalJournal articleResearchpeer-review

  37. 2003
  38. Published

    Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides. / Hassan, A. N; Ipsen, R; Jantzen, T; Qvist, K. B.

    In: Journal of Dairy Science, Vol. 86, No. 5, 2003, p. 1632-1638.

    Research output: Contribution to journalJournal articleResearchpeer-review

  39. Published

    Nano-structuring by means of proteolysis : Rheology of novel gels from a-lactalbumin. / Ipsen, R.; Otte, J.

    In: Annual transaction of the nordic rheology society, Vol. 11, 2003, p. 89-93.

    Research output: Contribution to journalJournal articleResearch

  40. Published

    Protease-induced nano-tubular gels from a-lactalbumin. / Ipsen, R.; Otte, J.; Qvist, K.B.

    Ikke angivet. ed. / E. Dickinson; T. von Vliet. Royal Society of Chemistry, 2003. p. 84-92.

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

  41. Published

    Structure Formation In Yogurt: Rheology And Microstructure. / Ipsen, R.

    Ikke angivet. 2003. ed. International Dairy Federation, 2003. p. 224-232.

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

  42. 2004
  43. Published

    Dansk mejeriingeniører - på engelsk. / Ipsen, R.; Ardö, Ylva; Friis, A.; Dejmek, P.

    In: Mælketidende, Vol. 2004, No. 3, 2004, p. 52-54.

    Research output: Contribution to journalJournal articleCommunication

  44. Published

    Influence of calcium on the self-assembly of partially hydrolyzed a-lactalbumin. / Graveland-Bikker, J. F.; Ipsen, Richard; Otte, Jeanette A. H. Jensen; Kruif, C. G. de.

    In: Langmuir, Vol. 20, 2004, p. 6841-6846.

    Research output: Contribution to journalJournal articleResearchpeer-review

  45. Published

    Master of science in dairy science and technology : a colloboration between three universitties in the Øresund Region. / Ipsen, R.; Ardö, Y.; Friis, A.; Dejmek, P.

    In: Danish Dairy & Food Industry - Worldwide, Vol. 14, 2004, p. 62-63.

    Research output: Contribution to journalJournal articleCommunication

  46. Published

    Ny internasjonal meieriutdannelse. / Ipsen, R.

    In: Mejeriposten, Norge, No. 2004, 2004, p. s. ?.

    Research output: Contribution to journalJournal articleCommunication

  47. Published

    Protease-induced aggregation of bovine a-lactalbumin : identification of the primary associating fragment. / Otte, Jeanette A. H. Jensen; Ipsen, Richard; Ladefoged, A. M.; Sørensen, J.

    In: Journal of Dairy Reserch, No. 71, 2004, p. 88-96.

    Research output: Contribution to journalJournal articleResearchpeer-review

  48. Published

    Rheological Behavior of Skim Milk Concentrates at Different pH. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva; Qvist, Karsten.

    2004. Abstract from The Nordic Rheology Conference, Iceland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  49. Published

    Rheological behavior of skim milk concentrates at different pH. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva; Qvist, Karsten.

    2004. Poster session presented at The Nordic Rheology Conference, Reykjavik, Iceland.

    Research output: Contribution to conferencePosterResearch

  50. Published

    The relation between protein structure, interfacial rheology and foam formation for various milk proteins. / Ipsen, Richard; Otte, Jeanette A. H. Jensen.

    2004. Paper presented at Annual Transactions of The Nordic Rheology Society, .

    Research output: Contribution to conferencePaperResearch

  51. 2005
  52. Published

    Enzymatic hydrolysis of milk phospolipids. / Lilbæk, Hanna Maria; Fatum, Tine Muxoll; Ipsen, Richard; Sørensen, Niels Kristian.

    2005. Poster session presented at The International Lecithin and Prospholpid Society, Belgium.

    Research output: Contribution to conferencePosterResearch

  53. Published

    Exopolysaccharides from lactic acid bacteria : differences in rheological behaviour of yoghurt. / Ipsen, Richard; Folkenberg, Ditte Marie; Chen, Shaojiang; Dejmek, Petr.

    2005. Poster session presented at Gums and Stabilisers for the Food Industry, Wrexham, United Kingdom.

    Research output: Contribution to conferencePosterResearch

  54. Published

    Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin. / Otte, Jeanette A. H. Jensen; Ipsen, Richard; Bauer, Rogert; Bjerrum, Morten Jannik; Waninge, Rianne.

    In: International Dairy Journal, No. 15, 2005, p. 219-229.

    Research output: Contribution to journalJournal articleResearchpeer-review

  55. Published

    Mælk er ikke bare mælk : naboens hjørne. / Ipsen, Richard; Ardö, Ylva.

    In: Danske Maelkeproducenter, 2005, p. 1-4.

    Research output: Contribution to journalJournal articleResearch

  56. Published

    Potential health benefits of texture modifying exopolysaccharides in fermented milks. / Ipsen, Richard; Folkenberg, Ditte Marie.

    2005. Abstract from Milk Products and Components in Health and Diseases, Norfa, Iceland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  57. Published

    Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures. / Folkenberg, Ditte Marie; Dejmek, Petr; Skriver, Anne; Ipsen, Richard.

    In: Journal of Texture Studies, Vol. 36, No. 2, 2005, p. 174-189.

    Research output: Contribution to journalJournal articleResearchpeer-review

  58. Published

    Relationship between physical properties of casein micelles and rheology of skim milk concentrate. / Karlsson, Anders Ola; Ipsen, Richard; Schrader, K.; Ardö, Ylva.

    In: Journal of Dairy Science, Vol. 88, No. 11, 2005, p. 3784-3797.

    Research output: Contribution to journalJournal articleResearchpeer-review

  59. Published

    Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese. / Johansen, Susanne Margrete Bølling; Laugesen, Jakob Lund; Janhøj, Thomas; Ipsen, Richard; Frøst, Michael Bom.

    Programme. Levnedsmiddelcentret, 2005. p. 1.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  60. Published

    Rheology and microstructure of rennet gels from concentrated skim milk without visible syneresis : impact of pH and NaCl. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.

    2005. Poster session presented at LMC Congress 2005, Lyngby, Denmark.

    Research output: Contribution to conferencePosterResearch

  61. Published

    Rheology of rennet gels from cencentrated skim milk without visible syneresis : impact of pH and NaCI. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.

    2005. Poster session presented at LMC Congress 2005, København, Denmark.

    Research output: Contribution to conferencePosterResearch

  62. Published

    Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin. / Otte, Jeanette; Ipsen, Richard; Bauer, Rogert; Bjerrum, Morten J.; Waninge, Rianne.

    In: International Dairy Journal, Vol. 15, No. 3, 01.03.2005, p. 219-229.

    Research output: Contribution to journalJournal articleResearchpeer-review

  63. 2006
  64. 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

  65. Published

    Effect of pre-heat treatment on the functionality of microparticulated whey protein in acid milk gels. / Janhøj, Thomas; Ipsen, Richard.

    In: Milchwissenschaft, Vol. 61, No. 2, 2006, p. 131-134.

    Research output: Contribution to journalJournal articleResearchpeer-review

  66. Published

    Exopolysaccharider og teksturegenskaber. / Folkenberg, Ditte Marie; Skriver, A.; Dejmek, P.; Ipsen, Richard.

    In: Maelkeritidende, No. 17, 2006, p. 388-390.

    Research output: Contribution to journalJournal articleCommunication

  67. Published

    Improving the foaming properties and heat stability of whey protein concentrates by phospolipase treatment. / Havn, S.S.; Ipsen, Richard; Nielsen, P.M.; Lilbæk, Hanna Maria.

    In: Milchwissenschaft, Vol. 61, No. 2, 2006, p. 188-191.

    Research output: Contribution to journalJournal articleResearchpeer-review

  68. Published

    Improving the yield of Mozzarella cheese by phospholipase treatment of milk. / Lilbæk, Hanna Maria; Broe, H.M.; Høier, E.; Fatum, T.M.; Ipsen, Richard; Sørensen, N.K.

    In: Journal of Dairy Science, Vol. 89, No. 11, 2006, p. 4114-4125.

    Research output: Contribution to journalJournal articleResearchpeer-review

  69. Published

    Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures. / Folkenberg, Ditte Marie; Dejmek, Petr; Skriver, Anne; Ipsen, Richard.

    In: Journal of Dairy Research, Vol. 73, No. 4, 2006, p. 385-393.

    Research output: Contribution to journalJournal articleResearchpeer-review

  70. Published

    Mejeriingeniøruddannelsen & universitetsfusionerne. / Ipsen, Richard; Christiansen, Preben Stordal; Ardö, Ylva.

    In: Maelkeritidende, Vol. 119, No. 21, 2006, p. 514-515.

    Research output: Contribution to journalJournal articleCommunication

  71. Published

    Mozzarella cheese made from phospholipase treated milk. / Lilbæk, Hanna Maria; Broe, Mikkel L.; Fatum, Tine M.; Høier, Erik; Ipsen, Richard; Sørensen, Niels Kristian.

    Ikke angivet. ed. / Peter Fischer; Philipp Erni; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. p. 287-291.

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

  72. Published

    Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures. / Karlsson, Anders Ola; Ipsen, Richard; Gunasekaran, Sundaram; Ardö, Ylva.

    Ikke angivet. ed. / Peter Fischer; Philipp Erni; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. p. 1-5.

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

  73. Published

    Rheology of stirred acidified skim milk gels with different particle interactions. / Knudsen, Jes Christian; Karlsson, Anders Ola; Ipsen, Richard; Skibsted, Leif Horsfelt.

    In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 274, No. 1-3, 2006, p. 56-61.

    Research output: Contribution to journalJournal articleResearchpeer-review

  74. Published

    Sensory and rheological characterization of low-fat stirred yogurt. / Janhøj, Thomas; Petersen, Charlotte Blangsted; Frøst, Michael Bom; Ipsen, Richard.

    In: Journal of Texture Studies, Vol. 3, No. 37, 2006, p. 276-299.

    Research output: Contribution to journalJournal articleResearchpeer-review

  75. Published

    Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures. / Folkenberg, Ditte Marie; Dejmek, Petr; Skriver, Anne; Guldager, Helle Skov; Ipsen, Richard.

    In: International Dairy Journal, Vol. 16, No. 2, 2006, p. 111-118.

    Research output: Contribution to journalJournal articleResearchpeer-review

  76. Published

    Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese. / Janhøj, Thomas; Frøst, Michael Bom; Andersen, Charlotte Møller; Viereck, Nanna; Ipsen, Richard; Edrud, Susanne.

    2006. Paper presented at International Symposium on Food Rheology and Structure, Zurich, Switzerland.

    Research output: Contribution to conferencePaperResearch

  77. Published

    The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. / Ipsen, Richard; Folkenberg, Ditte Marie; Skriver, Anne; Dejmek, Petr.

    Proceedings of the 4. International Symposium on Food Rheology and Structure. ed. / Peter Fischer; Philipp Erni; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. p. 589-590.

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

  78. Published

    The influence of pH after acidification and time of storage on the rheological properties of fermented milk with ACE-inhibitory activity. / Ipsen, Richard; Nielsen, Mette Schou; Otte, Jeanette A. H. Jensen; Skriver, Anne.

    2006. Poster session presented at IDF Symposium on Scientific and Technological Challanges in Fermented Milk, Italy.

    Research output: Contribution to conferencePosterResearch

  79. Published

    Water mobility in acidified milk drinks studied by low-field 1H NMR. / Salomonsen, Tina; Sejersen, Marie Tholstrup; Viereck, Nanna; Ipsen, Richard; Engelsen, Søren Balling.

    2006. Poster session presented at Danish NMR discussion meeting, .

    Research output: Contribution to conferencePosterResearch

  80. 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

  81. 2007
  82. Published

    Cremet mundfylde i yoghurt - ved rigtigt valg af bakteriekultur. / Ipsen, Richard.

    LMC årsberetning 2006. Levnedsmiddelcentret, 2007. p. 18.

    Research output: Chapter in Book/Report/Conference proceedingReport chapterCommunication

  83. Published

    Cremethed - også med lavt fedtindhold. / Frøst, Michael Bom; Janhøj, Thomas; Ipsen, Richard.

    In: Maelkeritidende, Vol. 120, No. 4, 2007, p. 74-76.

    Research output: Contribution to journalJournal articleCommunication

  84. Published

    Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt. / Rasmussen, M.A.; Janhøj, Thomas; Ipsen, Richard.

    In: Milchwissenschaft, Vol. 62, No. 1, 2007, p. 54-58.

    Research output: Contribution to journalJournal articleResearchpeer-review

  85. Published

    Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.

    In: International Dairy Journal, Vol. 17, No. 9, 2007, p. 1053-1062.

    Research output: Contribution to journalJournal articleResearchpeer-review

  86. Published

    Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.

    2007. Poster session presented at LMC Congress 2007 Innovations in Food Technology, Copenhagen, Denmark.

    Research output: Contribution to conferencePosterResearch

  87. Published

    Infusion pasteurization of skim milk : effects of different time-temperature combinations. / Hougaard, Anni Bygvrå; Hammershøj, M.; Ipsen, Richard.

    2007. Abstract from European Congress of Chemical Engineering, Copenhagen, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  88. Published

    Interactions between carrageenans and milk proteins : a microstructural and rheological study. / Arltoft, Ditte Buus; Ipsen, Richard; Madsen, F.; Vries, J. de.

    In: Biomacromolecules, Vol. 8, No. 2, 2007, p. 729-736.

    Research output: Contribution to journalJournal articleResearchpeer-review

  89. Published

    Lowfat dairy products - microstructure, sensory properties and consumer perception. / Frøst, Michael Bom; Janhøj, Thomas; Ipsen, Richard.

    2007. Poster session presented at Pangborn Sensory Science Sumposium, Minneapolis, United States.

    Research output: Contribution to conferencePosterResearch

  90. Published

    Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids. / Lilbæk, Hanna Maria; Fatum, Tine M.; Ipsen, Richard; Sørensen, Niels Kristian.

    In: Journal of Agricultural and Food Chemistry, Vol. 55, No. 8, 2007, p. 2970-2978.

    Research output: Contribution to journalJournal articleResearchpeer-review

  91. Published

    Mælk og mejeriprodukter. / Ipsen, Richard.

    Fødevarer og Kvalitet: Råvarer og Forarbejdning. ed. / Lise Justesen; Ulla Uebel; Karin Østergaard. København : Nyt Teknisk Forlag, 2007. p. 221-263.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  92. Published

    Observations of casein micelles in skim milk concentrate by transmission electron microscopy : research note. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 40, No. 6, 2007, p. 1102-1107.

    Research output: Contribution to journalJournal articleResearchpeer-review

  93. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images. / Johansen, Susanne Margrete Bølling; Laugesen, Jakob Lund; Janhøj, Thomas; Ipsen, Richard; Frøst, Michael Bom.

    In: Food Quality and Preference, Vol. 19, No. 2, 2007, p. 232-246.

    Research output: Contribution to journalJournal articleResearchpeer-review

  94. Published

    Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.

    In: International Dairy Journal, Vol. 17, No. 6, 2007, p. 674-682.

    Research output: Contribution to journalJournal articleResearchpeer-review

  95. Published

    Screening of probes for specific localisation of polysaccharides. / Arltoft, Ditte Buus; Madsen, F.; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 21, No. 7, 2007, p. 1062-1071.

    Research output: Contribution to journalJournal articleResearchpeer-review

  96. Published

    Self-assembly of partially hydrolysed a-lactalbumin. / Ipsen, Richard; Otte, Jeanette A. H. Jensen.

    In: Biotechnology Advances, Vol. 25, No. 6, 2007, p. 602-605.

    Research output: Contribution to journalJournal articleResearchpeer-review

  97. Published

    Structural engineering of dairy products. / Ipsen, Richard.

    2007. Abstract from European Congress of Chemical Engineering, Copenhagen, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  98. Published

    Struktur og tekstur i modelsystemer : gul ost fra koncentreret mælk - del I. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.

    In: Maelkeritidende, Vol. 120, No. 20, 2007, p. 449-451.

    Research output: Contribution to journalJournal articleCommunication

  99. Published

    Synerese i løbegeler : forståelse og kvantificering. / Janhøj, Thomas; Ipsen, Richard; Dejmek, Petr; van den Berg, Frans W.J.

    In: Maelkeritidende, Vol. 120, No. 5, 2007, p. 92-93.

    Research output: Contribution to journalJournal articleCommunication

  100. Published

    Water mobility in acidified milk drinks studied by low-field 1H NMR. / Salomonsen, Tina; Sejersen, Marie Tholstrup; Viereck, Nanna; Ipsen, Richard; Engelsen, Søren Balling.

    In: International Dairy Journal, Vol. 17, No. 4, 2007, p. 294-301.

    Research output: Contribution to journalJournal articleResearchpeer-review

  101. Published

    Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks. / Sejersen, Marie Tholstrup; Salomonsen, Tina; Ipsen, Richard; Clark, Ross; Rolin, Claus; Engelsen, Søren Balling.

    In: International Dairy Journal, Vol. 17, No. 4, 2007, p. 302-307.

    Research output: Contribution to journalJournal articleResearchpeer-review

  102. 2008
  103. Published

    Danish fruit vinegars : starting a high quality production. / Ipsen, Richard Holstein.

    Sino-european traditional fermentation food symposium. 2008. p. 46.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  104. Published

    Exopolysaccharides (EPS) in fermented dairy products. / Ipsen, Richard Holstein.

    Sino-european traditional fermentation food symposium. 2008. p. 25.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  105. Published

    Food rheology : a personal view of the past and future. / Ipsen, Richard.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 29-36.

    Research output: Contribution to journalConference articleResearchpeer-review

  106. Published

    Increased Cheese Yield Through Application of Phospholipase: Elucidating the Mechanism and the Influence of Adding Extra Phospholipids to Cheese Milk. / Ipsen, Richard; Diemer, Silja Kej; Lilbæk, H.; Nielsen, P.M.; Høier, E.

    2008. Abstract from 5th IDF Symposium on Cheese Ripening, Bern, Switzerland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  107. Published

    Infusion pasteurization of milk: Influence on the viscosity and casein micelle size. / Hougaard, Anni Bygvrå; Ipsen, Richard.

    2008. Abstract from Food Colloids 2008, Le Mans, France.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  108. Published

    Infusion pasteurization of whole milk and skim milk : influence on viscosity and particle size. / Hougaard, Anni Bygvrå; Ipsen, Richard.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 215.

    Research output: Contribution to journalConference articleResearchpeer-review

  109. Published

    Primary Proteolysis in Concentrated Casein Systems with Added Whey Protein. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.

    2008. Abstract from 5th IDF Symposium on Cheese Ripening, Bern, Switzerland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  110. 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

  111. 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

  112. Published

    Reologi afslører fødevarers struktur og kvalitet. / Ipsen, Richard.

    In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry, No. 7/8, 2008, p. 12-15.

    Research output: Contribution to journalJournal articleResearch

  113. Published

    Rheological properties of cold and hot filled model cream cheese. / Geng, Xiaolu; Ipsen, Richard; Liot, Frédéric.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 217-223.

    Research output: Contribution to journalConference articleResearchpeer-review

  114. Published

    Rheology and functionality of cheese powders. / Celigueta Torres, Isabel; Ipsen, Richard; Beck, Tove Kjær.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 225-227.

    Research output: Contribution to journalConference articleResearchpeer-review

  115. Published

    Scandinavian fermented milk products : traditions and current research. / Ipsen, Richard Holstein.

    Sino-european traditional fermentation food symposium. 2008. p. 54.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  116. Published

    Sensory and rheological characterization of acidified milk drinks. / Janhøj, Thomas; Frøst, Michael Bom; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 22, No. 5, 2008, p. 798-806.

    Research output: Contribution to journalJournal articleResearchpeer-review

  117. Published

    Spectroscopic prediction of rheological properties of stirred yoghurt. / Janhøj, Thomas; Andersen, Charlotte Møller; Viereck, Nanna; Ipsen, Richard.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 107-112.

    Research output: Contribution to journalConference articleResearchpeer-review

  118. Published

    Technology of fermented dairy products. / Ipsen, Richard Holstein.

    Sino-european traditional fermentation food symposium. 2008. p. 56.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  119. Published

    Thermal gelation of whey protein revisited : a dialogue between LF-NMR and rheology. / Ipsen, Richard; Larsen, Flemming Hofmann; Løkke, M.M.; Jensen, Dorit Vedel.

    Food colloids 2008: creating structure, delivering functionality; programme and abstracts. University of Le Mans, 2008. p. PO36.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  120. 2009
  121. Published

    Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties. / Hougaard, Anni Bygvrå; Hammershøj, Marianne; Vestergaard, Jannie Steensig; Poulsen, Ole; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 62, No. 4, 2009, p. 484-492.

    Research output: Contribution to journalJournal articleResearchpeer-review

  122. Published

    Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties. / Hougaard, Anni Bygvrå; Ipsen, Richard.

    Proceedings of the 5th International Symposium on Food Rheology and Structure. ed. / P. Fischer; M. Pollard; E.J. Windhab. 2009. p. 384-387.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  123. Published

    Microparticulated whey protein as fat replacer in yoghurt. / Celigueta Torres, Isabel; Ipsen, Richard; Knudsen, Jes Christian; Østergaard, Bente Bjerre.

    ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. ed. / Peter Fischer; Michael Pollard; Erich J. Windhab. Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, 2009. p. 404-407.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  124. Published

    Mikropartikuleret mælkeprotein som fedterstatter i fødevarer. / Celigueta Torres, Isabel; Ipsen, Richard.

    In: Maelkeritidende, No. 11, 2009, p. 268-269.

    Research output: Contribution to journalJournal articleCommunication

  125. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese. / Janhøj, Thomas Vedel; Frøst, Michael Bom; Prinz, Jon; Ipsen, Richard Holstein.

    In: International Journal of Food Properties, Vol. 12, No. 1, 2009, p. 211-227.

    Research output: Contribution to journalJournal articleResearchpeer-review

  126. 2010
  127. Published

    A Method for Evaluation of the Foam Resulting from Steam-Frothing of Milk for Coffee. / Münchow, Morten; Friis Jørgensen, Leif; Amigo Rubio, Jose Manuel; Sørensen, Kasper Kildegaard; Ipsen, Richard.

    publisher. Editorial Universidad de Granada, 2010. p. 166.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  128. Published

    Bakterierne giver konsistensen. / Ipsen, Richard.

    Bioteknologi - med fremtidens muligheder i hænderne: temahæfte 2010. ed. / Lykke Thostrup. Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, Københavns Universitet, 2010. p. 12-13.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  129. Published

    Cheese made from instant infusion pasteurized milk : rennet coagulation, cheese composition, texture and ripening. / Hougaard, Anni Bygvrå; Ardö, Ylva Margareta; Ipsen, Richard.

    In: International Dairy Journal, Vol. 20, No. 7, 2010, p. 449-458.

    Research output: Contribution to journalJournal articleResearchpeer-review

  130. Published

    Effect of mechanical treatment on syneresis of cheese curd. / Geng, Xiaolu; Bager, Anni Nielsen; van der Berg, Franciscus Winfried J; Ipsen, Richard.

    IDF symposium on microstructure of dairy products: Tromsø, 2010. 2010. p. 19-20.

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

  131. Published

    Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt. / Celigueta Torres, Isabel; Ipsen, Richard; Janhøj, T.; Mikkelsen, B. Ø.

    IDF symposium on science and technology of fermented milk: Tromsø, 2010. 2010. p. 44-46.

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

  132. Published

    Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation. / Hammershøj, Marianne; Hougaard, Anni Bygvrå; Vestergaard, Jannie Steensig; Poulsen, Ole; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 63, No. 2, 2010, p. 197-208.

    Research output: Contribution to journalJournal articleResearchpeer-review

  133. Published

    Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk. / Diemer, Silja Kej; Garrigues, C.; Folkenberg, D.M.; Arneborg, Nils; Ipsen, Richard.

    IDF symposium on science and technology of fermented milk: Tromsø, 2010. 2010. p. 11-12.

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

  134. Published

    Mælk og mejeriprodukter. / Ipsen, Richard.

    Fødevarer og kvalitet: råvarer og forarbejdning. ed. / Lise Justesen; Ulla Uebel; Karin Østergaard. 2. ed. Nyt Teknisk Forlag, 2010. p. 225-259.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterEducation

  135. Published

    The Effect of Microparticulated Milk Protein Addition to Milk in Relation to the Viscosity of Low-Fat Youghurt. / Celigueta Torres, Isabel; Ipsen, Richard.

    publisher. 1. ed. Editorial Universidad de Granada, 2010. p. 133.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  136. Published

    The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese. / Hougaard, Anni Bygvrå; Ipsen, Richard.

    publisher. Editorial Universidad de Granada, 2010. p. 164-165.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  137. Published

    Top-academic dairy technology. / Ipsen, Richard.

    In: Danish Dairy & Food Industry - Worldwide, No. 20, 2010, p. 10-11.

    Research output: Contribution to journalJournal articleCommunication

  138. Published

    Varmekonservering. / Ipsen, Richard.

    Fødevarer og kvalitet: råvarer og forarbejdning. ed. / Lise Justesen; Ulla Uebel; Karin Østergaard. 2. ed. Nyt Teknisk Forlag, 2010. p. 260-264.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterEducation

  139. Published

    Stabilisation of acidified skimmed milk with HM pectin. / Jensen, Søren; Rolin, Claus; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 24, No. 4, 01.06.2010, p. 291-299.

    Research output: Contribution to journalJournal articleResearchpeer-review

  140. 2011
  141. Published

    Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis. / Hougaard, Anni Bygvrå; Vestergaard, Jannie Steensig; Varming, Camilla; Bredie, Wender Laurentius Petrus; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 64, No. 1, 2011, p. 34-44.

    Research output: Contribution to journalJournal articleResearchpeer-review

  142. Published

    Dairy education and research in Tune. / Ipsen, Richard.

    In: Danish Dairy & Food Industry - Worldwide, No. 21, 2011, p. 12-13.

    Research output: Contribution to journalJournal articleResearch

  143. Published

    Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment. / Geng, Xiaolu; van der Berg, Franciscus Winfried J; Bager, Anni Nielsen; Ipsen, Richard.

    In: International Dairy Journal, Vol. 21, No. 9, 2011, p. 711-717.

    Research output: Contribution to journalJournal articleResearchpeer-review

  144. Published

    Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt. / Celigueta Torres, Isabel; Janhøj, Thomas; Mikkelsen, Bente Østergaard; Ipsen, Richard.

    In: International Dairy Journal, Vol. 21, No. 9, 2011, p. 645-655.

    Research output: Contribution to journalJournal articleResearchpeer-review

  145. Published

    Food for the future - challenges and possibilities. / Ipsen, Richard.

    In: Scenario, No. 5, 2011, p. 54-55.

    Research output: Contribution to journalJournal articleCommunication

  146. Published

    Using surface plasmon resonance technology to screen interactions between exopolysaccharides and milk proteins. / Babol, Linnéa Nygren; Svensson, Birte; Ipsen, Richard.

    In: Food Biophysics, Vol. 6, No. 4, 2011, p. 468-473.

    Research output: Contribution to journalJournal articleResearchpeer-review

  147. 2012
  148. Published

    Binding interactions between a-glucans from Lactobacillus reuteri and milk proteins characterised by surface plasmon resonance. / Diemer, Silja Kej; Svensson, Birte; Babol, Linnéa N.; Cockburn, Darrell; Grijpstra, Pieter; Dijkhuizen, Lubbert; Folkenberg, Ditte M. ; Garrigues, Christel; Ipsen, Richard.

    In: Food Biophysics, Vol. 7, No. 3, 2012, p. 220-226.

    Research output: Contribution to journalJournal articleResearchpeer-review

  149. Published

    Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein. / Celigueta Torres, Isabel; Amigo Rubio, Jose Manuel; Ipsen, Richard.

    In: Journal of Food Engineering, Vol. 109, No. 4, 2012, p. 721-729.

    Research output: Contribution to journalJournal articleResearchpeer-review

  150. 2013
  151. Published

    Characterisation of fractionated skim milk with small-angle X-ray scattering. / Sørensen, Hanne; Pedersen, Jan Skov; Mortensen, Kell; Ipsen, Richard.

    In: International Dairy Journal, Vol. 33, No. 1, 2013, p. 1-9.

    Research output: Contribution to journalJournal articleResearchpeer-review

  152. Published

    Cheese powder without emulsifying salt - processing parameters and stability. / Hougaard, Anni Bygvrå; Varming, Camilla; Johnsen, Katrine D.; Bentsen, Birgitte L.; Murciano, Alice; Ardö, Ylva Margareta; Ipsen, Richard.

    2013.

    Research output: Contribution to conferencePosterResearch

  153. Published

    Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion. / Hougaard, Anni Bygvrå; Lawaetz, Anders Juul; Ipsen, Richard.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 53, No. 1, 2013, p. 331-337.

    Research output: Contribution to journalJournal articleResearchpeer-review

  154. Published

    Production af cheese powder without emulsifying salt : effect of processing parameters on rheology and stability of cheese feed. / Hougaard, Anni Bygvrå; Varming, Camilla; Johnsen, Katrine Dela; Bentsen, Birgitte Lærke; Murciano, Alice; Ardö, Ylva Margareta; Ipsen, Richard.

    Annual transactions of the Nordic Rheology Society. ed. / A. Sorvari. Vol. 21 2013. p. 315-316.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  155. Published

    Stability of whippable oil-in-water emulsions : effect of monoglycerides on crystallization of palm kernel oil. / Munk, Merete Bøgelund; Marangoni, Alejandro G.; Ludvigsen, Hanne K.; Norn, Viggo; Knudsen, Jes Christian; Risbo, Jens; Ipsen, Richard; Andersen, Mogens Larsen.

    In: Food Research International, Vol. 54, No. 2, 2013, p. 1738-1745.

    Research output: Contribution to journalJournal articleResearchpeer-review

  156. Published

    The 14th Food Colloids Conference. / Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 34, 2013.

    Research output: Contribution to journalEditorialResearch

  157. 2014
  158. Published

    Dynamic ultra-high pressure homogenisation of milk case in concentrates : influence of casein content. / Sørensen, Hanne; Mortensen, Kell; Sørland, Geir Humborsted; Larsen, Flemming Hofmann; Paulsson, Marie; Ipsen, Richard.

    In: Innovative Food Science and Emerging Technologies, Vol. 26, 2014, p. 143–152.

    Research output: Contribution to journalJournal articleResearchpeer-review

  159. Published

    Emulsifying salt and Cheddar cheese age : functionality in cheese powder production. / Hougaard, Anni B.; Gholamhosseinpour, Ali; Varming, Camilla; Ardö, Ylva ; Ipsen, Richard.

    2014. Poster session presented at 15th Food Colloids Conference, Karlsruhe, Germany.

    Research output: Contribution to conferencePosterResearch

  160. Published

    Emulsifying salt and Cheddar cheese age : functionality in cheese powder production. / Hougaard, Anni B.; Gholamhosseinpour, Ali; Varming, Camilla; Ardö, Ylva; Ipsen, Richard.

    2014. Abstract from 15th Food Colloids Conference, Karlsruhe, Germany.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  161. Published

    Emulsifying salt and Cheddar cheese age : functionality in cheese powder production. / Hougaard, Anni Bygvrå; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.

    2014. Poster session presented at The Ninth Cheese Symposium, Cork, Ireland.

    Research output: Contribution to conferencePosterResearch

  162. Published

    Exchanging emulsifying salt with dairy-based ingredients in cheese powder production. / Hougaard, Anni Bygvrå; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.

    2014. Abstract from The Ninth Cheese Symposium, Cork, Ireland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  163. Published

    Investigation of consecutive fouling and cleaning cycles of ultrafiltration membranes used for whey processing. / Berg, Thilo Heinz Alexander; Knudsen, Jes Christian; Ipsen, Richard; van der Berg, Franciscus Winfried J; Holst, Hans H.; Tolkach, Alexander.

    In: International Journal of Food Engineering, Vol. 10, No. 3, 2014, p. 367–381.

    Research output: Contribution to journalJournal articleResearchpeer-review

  164. Published

    Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion. / Rauh, Valentin M.; Sundgren, Anja; Bakman, Mette; Ipsen, Richard; Paulsson, Maria; Larsen, Lotte B.; Hammershøj, Marianne.

    In: International Dairy Journal, Vol. 38, No. 2, 2014, p. 199-207.

    Research output: Contribution to journalJournal articleResearchpeer-review

  165. Published

    Plasmin activity in UHT milk : relationship between proteolysis, age gelation, and bitterness. / Rauh, Valentin; Johansen, Lene B.; Ipsen, Richard; Paulsson, Marie; Larsen, Lotte Bach; Hammershøj, Marianne.

    In: Journal of Agricultural and Food Chemistry, Vol. 62, No. 28, 2014, p. 6852-6860.

    Research output: Contribution to journalJournal articleResearchpeer-review

  166. Published

    Stability of cheese emulsions for spray drying. / Varming, Camilla; Hougaard, Anni Bygvrå; Ardö, Ylva Margareta; Ipsen, Richard.

    In: International Dairy Journal, Vol. 39, No. 1, 2014, p. 60-63.

    Research output: Contribution to journalJournal articleResearchpeer-review

  167. Published

    The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method. / Rauh, Valentin; Bakman, Mette; Ipsen, Richard; Paulsson, Marie; Larsen, Lotte Bach; Hammershøj, Marianne.

    In: International Dairy Journal, Vol. 38, No. 1, 2014, p. 74-80.

    Research output: Contribution to journalJournal articleResearchpeer-review

  168. 2015
  169. Published

    Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate. / Sørensen, Hanne; Mortensen, Kell; Sørland, Geir Humborstad; Larsen, Flemming Hofmann; Paulsson, Marie; Ipsen, Richard.

    In: International Dairy Journal, Vol. 46, 2015, p. 12-21.

    Research output: Contribution to journalJournal articleResearchpeer-review

  170. Published

    Emulsifying salt increase stability of cheese emulsions during holding. / Hougaard, Anni Bygvrå; Sijbrandij, Anna G.; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.

    In: LWT -Food Science and Technology, Vol. 62, No. 1, Part 1, 2015, p. 362-365.

    Research output: Contribution to journalJournal articleResearchpeer-review

  171. Published

    Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates. / Zhang, Lanjun; Folkenberg, Ditte Marie; Qvist, Karsten Bruun; Ipsen, Richard.

    In: International Dairy Journal, Vol. 46, 2015, p. 88-95.

    Research output: Contribution to journalJournal articleResearchpeer-review

  172. Published

    Influence of reduced cleaning-in-place on aged membranes during ultrafiltration of whey. / Berg, Thilo Heinz Alexander; Ipsen, Richard; Ottosen, Niels ; Tolkach, A.; van der Berg, Franciscus Winfried J.

    In: International Journal of Food Engineering, Vol. 11, No. 4, 2015, p. 447-455.

    Research output: Contribution to journalJournal articleResearchpeer-review

  173. Published

    Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration. / Geng, Xiaolu; Tolkach, Alexander; Otte, Jeanette; Ipsen, Richard.

    In: Dairy Science & Technology, Vol. 95, No. 3, 2015, p. 353-368.

    Research output: Contribution to journalJournal articleResearchpeer-review

  174. Published

    Protein lactosylation in UHT milk during storage measured by Liquid Chromatography–Mass Spectrometry and quantification of furosine. / Rauh, Valentin M.; Johansen, Lene B.; Bakman, Mette; Ipsen, Richard; Paulsson, Marie; Larsen, Lotte B.; Hammershøj, Marianne.

    In: International Journal of Dairy Technology, Vol. 68, No. 4, 2015, p. 486-494.

    Research output: Contribution to journalJournal articleResearchpeer-review

  175. Published

    Redesigning cheese powder for omission of emulsifying salts. / Hougaard, Anni B.; Varming, Camilla; Hansen, Inger ; Ardö, Ylva ; Ipsen, Richard.

    2015. Poster session presented at ISFRS 2015, Zürich, Switzerland.

    Research output: Contribution to conferencePosterResearch

  176. Published

    Valleprotein som ingrediens. / Ipsen, Richard; Liu, Guanchen ; Greve, Marie Tholstrup; Nielsen, Jacob Holm.

    In: Maelkeritidende, No. 1, 2015, p. 6-7.

    Research output: Contribution to journalJournal articleResearch

  177. Published

    Steam-frothing of milk for coffee : evaluation for foam properties using video analysis and feature extraction. / Münchow, Morten; Jørgensen, Leif; Amigo Rubio, Jose Manuel; Sørensen, Klavs Martin; Ipsen, Richard.

    In: International Dairy Journal, Vol. 51, 01.12.2015, p. 84-91.

    Research output: Contribution to journalJournal articleResearchpeer-review

  178. 2016
  179. Published

    Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt. / Zhang, Lanjun; Folkenberg, Ditte Marie; Amigo Rubio, Jose Manuel; Ipsen, Richard.

    In: International Dairy Journal, Vol. 53, 2016, p. 10-19.

    Research output: Contribution to journalJournal articleResearchpeer-review

  180. Published

    Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system. / Celigueta Torres, Isabel; Mutaf, Gülsüm; Larsen, Flemming Hofmann; Ipsen, Richard.

    In: Journal of Food Engineering, Vol. 184, 2016, p. 31-37.

    Research output: Contribution to journalJournal articleResearchpeer-review

  181. Published

    Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems. / Liu, Guanchen; Buldo, Patrizia; Greve, Marie T.; Nielsen, Søren B.; Nielsen, Jacob H.; Ipsen, Richard.

    In: International Dairy Journal, Vol. 62, 2016, p. 43-52.

    Research output: Contribution to journalJournal articleResearchpeer-review

  182. Published

    Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems. / Liu, Guanchen; Jæger, Tanja C.; Lund, Marianne Nissen; Nielsen, Søren B.; Ray, Colin Andrew; Ipsen, Richard.

    In: International Dairy Journal, Vol. 59, 2016, p. 1-9.

    Research output: Contribution to journalJournal articleResearchpeer-review

  183. 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

  184. Published

    Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin. / Geng, Xiaolu; Bjerrum, Morten Jannik; Arleth, Lise; Otte, Jeanette; Ipsen, Richard.

    In: International Dairy Journal, Vol. 52, 2016, p. 72-81.

    Research output: Contribution to journalJournal articleResearchpeer-review

  185. 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

  186. Published

    Interactions of milk proteins with low and high acyl gellan : effect on microstructure and textural properties of acidified milk. / Buldo, Patrizia; Benfeldt, Connie; Carey, Juan Pablo; Folkenberg, Ditte Marie; Jensen, Hanne Bak; Sieuwerts, Sander; Vlachvei, Kalliopi; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 60, 2016, p. 225-231.

    Research output: Contribution to journalJournal articleResearchpeer-review

  187. Published

    The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture. / Ray, Colin Andrew; Gholamhosseinpour, Aliakbar; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: International Dairy Journal, Vol. 55, 2016, p. 38-43.

    Research output: Contribution to journalJournal articleResearchpeer-review

  188. Published

    The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt. / Buldo, Patrizia; Benfeldt, Connie; Folkenberg, Ditte Marie; Jensen, Hanne Bak; Amigo Rubio, Jose Manuel; Sieuwerts, Sander; Thygesen, Katrine; van der Berg, Franciscus Winfried J.; Ipsen, Richard.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 72, 2016, p. 189-198.

    Research output: Contribution to journalJournal articleResearchpeer-review

  189. 2017
  190. Published

    Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk. / Fugl, Angelina; Berhe, Tesfemariam; Kiran, Anil; Hussain, Shazad; Laursen, Martin Frederik; Bahl, Martin Iain; Hailu, Yonas; Sørensen, Kim Ib; Guya, Mituku Eshetu; Ipsen, Richard; Hansen, Egon Bech.

    In: International Dairy Journal, Vol. 73, 2017, p. 19-24.

    Research output: Contribution to journalJournal articleResearchpeer-review

  191. Published

    Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin : A Review. / Berhe, Tesfemariam; Kurtu, Mohammed Y.; Ipsen, Richard; Hailu, Yonas; Eshetu, Mitiku.

    In: East Africa Journal of Sciences, Vol. 11, No. 2, 2017, p. 99-106.

    Research output: Contribution to journalJournal articleResearchpeer-review

  192. 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, Isabel; Nieto, Gema; Nylander, Tommy; Simonsen, Adam Cohen; Tolkach, Alexander; Ipsen, Richard.

    In: Journal of Dairy Research, Vol. 84, No. 2, 2017, p. 229-238.

    Research output: Contribution to journalJournal articleResearchpeer-review

  193. Published

    Effect of repeat unit structure and molecular mass of lactic acid bacteria hetero-exopolysaccharides on binding to milk proteins. / Birch, Johnny; Hardarson, Hordur Kari; Khan, Sanaullah; Van Calsteren, Marie-Rose; Ipsen, Richard; Garrigues, Christel; Almdal, Kristoffer; Abou Hachem, Maher; Svensson, Birte.

    In: Carbohydrate Polymers, Vol. 177, 2017, p. 406-414.

    Research output: Contribution to journalJournal articleResearchpeer-review

  194. Published

    Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions. / Kelimu, Abulimiti; Felix da Silva, Denise; Geng, Xiaolu; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: International Dairy Journal, Vol. 71, 2017, p. 35-42.

    Research output: Contribution to journalJournal articleResearchpeer-review

  195. Published

    Inline UV-Vis spectroscopy to monitor and optimize cleaning-in-place (CIP) of whey filtration plants. / Berg, Thilo Heinz Alexander; Ottosen, Niels; van der Berg, Franciscus Winfried J.; Ipsen, Richard.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 75, 2017, p. 164-170.

    Research output: Contribution to journalJournal articleResearchpeer-review

  196. Published

    Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH. / Liu, Guanchen; Jæger, Tanja C.; Nielsen, Søren B.; Ray, Colin Andrew; Ipsen, Richard.

    In: International Dairy Journal, Vol. 74, 2017, p. 57-62.

    Research output: Contribution to journalJournal articleResearchpeer-review

  197. Published

    Microparticulated whey proteins for improving dairy product texture. / Ipsen, Richard.

    In: International Dairy Journal, Vol. 67, 2017, p. 73-79.

    Research output: Contribution to journalJournal articleResearchpeer-review

  198. Published

    Opportunities for producing dairy products from camel milk : a comparison with bovine milk. / Ipsen, Richard.

    In: East African Journal of Sciences, Vol. 11, No. 2, 2017, p. 93-98.

    Research output: Contribution to journalJournal articleResearchpeer-review

  199. Published

    Processing Challenges and Opportunities of Camel Dairy Products. / Berhe, Tesfemariam; Seifu, Eyassu; Ipsen, Richard; Kurtu, Mohamed Y. ; Hansen, Egon Bech.

    In: International Journal of Food Science, Vol. 2017, 9061757, 2017.

    Research output: Contribution to journalReviewResearchpeer-review

  200. Published

    Revealing the Compact Structure of Lactic Acid Bacterial Heteroexopolysaccharides by SAXS and DLS. / Khan, Sanaullah; Birch, Johnny; Harris, Pernille; Van Calsteren, Marie Rose; Ipsen, Richard; Peters, Günther H J; Svensson, Birte; Almdal, Kristoffer.

    In: Biomacromolecules, Vol. 18, No. 3, 2017, p. 747-756.

    Research output: Contribution to journalJournal articleResearchpeer-review

  201. Published

    The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties. / Felix da Silva, Denise; Larsen, Flemming Hofmann; Hougaard, Anni Bygvrå; Ipsen, Richard.

    In: International Dairy Journal, Vol. 74, 2017, p. 27-38.

    Research output: Contribution to journalJournal articleResearchpeer-review

  202. Published

    Traditional Fermented Dairy Products of Ethiopia : A Review. / Berhe, Tesfemariam; Vogensen, Finn Kvist; Ipsen, Richard; Seifu, Eyassu; Kurtu, Mohammed Y.; Hansen, Egon Bech.

    In: East African Journal of Sciences, Vol. 11, No. 2, 2017, p. 73-80.

    Research output: Contribution to journalJournal articleResearchpeer-review

  203. Published

    Whole dairy matrix or single nutrients in assessment of health effects : current evidence and knowledge gaps. / Thorning, Tanja Kongerslev; Bertram, Hanne Christine; Bonjour, Jean-Philippe; de Groot, Lisette; Dupont, Didier; Feeney, Emma; Ipsen, Richard; Lecerf, Jean Michel; Mackie, Alan; McKinley, Michelle C; Michalski, Marie-Caroline; Rémond, Didier; Risérus, Ulf; Soedamah-Muthu, Sabita S; Tholstrup, Tine; Weaver, Connie; Astrup, Arne; Givens, Ian.

    In: American Journal of Clinical Nutrition, Vol. 105, No. 5, 2017, p. 1033-1045.

    Research output: Contribution to journalJournal articleResearchpeer-review

  204. 2018
  205. Published

    Beverage clouding agents : Review of principles and current manufacturing current manufacturing. / Stounbjerg, Lykke Christina; Vestergaard, Christian; Andreasen, Birgitte ; Ipsen, Richard.

    In: Food Reviews International, Vol. 34, No. 7, 2018, p. 613-638.

    Research output: Contribution to journalReviewResearchpeer-review

  206. Published

    Casein-Based Powders : Characteristics and Rehydration Properties. / Silva, Denise Felix da; Ahrné, Lilia; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: Comprehensive Reviews in Food Science and Food Safety, Vol. 17, No. 1, 2018, p. 240-254.

    Research output: Contribution to journalReviewResearchpeer-review

  207. Published
  208. Published

    Comparison of the acidification activities of commercial starter cultures in camel and bovine milk. / Berhe, Tesfemariam; Ipsen, Richard; Seifu, Eyassu; Kurtu, Mohammed Y.; Eshetu, Mitiku; Hansen, Egon Bech.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 89, 2018, p. 123-127.

    Research output: Contribution to journalJournal articleResearchpeer-review

  209. Published

    Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin. / Stender, Emil G. P.; Khan, Sanaullah; Ipsen, Richard; Madsen, Finn; Hägglund, Per; Abou Hachem, Maher; Almdal, Kristoffer; Westh, Peter; Svensson, Birte.

    In: Food Hydrocolloids, Vol. 75, 2018, p. 157-163.

    Research output: Contribution to journalJournal articleResearchpeer-review

  210. Published

    Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugation. / Khan, Sanaullah; Birch, Johnny; Van Calsteren, Marie-Rose; Ipsen, Richard; Peters, Günther H. J.; Svensson, Birte; Harris, Pernille; Almdal, Kristoffer.

    In: International Journal of Biological Macromolecules, Vol. 111, 2018, p. 746-754.

    Research output: Contribution to journalJournal articleResearchpeer-review

  211. Published

    Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase. / Stender, Emil G. P.; Koutina, Glykeria; Almdal, Kristoffer; Hassenkam, Tue; Mackie, Alan; Ipsen, Richard; Svensson, Birte.

    In: Food & Function, Vol. 9, No. 2, 2018, p. 797-805.

    Research output: Contribution to journalJournal articleResearchpeer-review

  212. 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

  213. Published

    Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying. / da Silva, Denise Felix; Ahrne, Lilia; Larsen, Flemming Hofmann; Hougaard, Anni Bygvra; Ipsen, Richard.

    In: Powder Technology, Vol. 323, 2018, p. 139-148.

    Research output: Contribution to journalJournal articleResearchpeer-review

  214. Published

    Physicochemical properties of milk protein ingredients and their acid gelation behaviour in different ionic environments. / Liu, Guanchen; Jæger, Tanja C.; Nielsen, Søren B.; Ray, Colin Andrew; Ipsen, Richard.

    In: International Dairy Journal, Vol. 85, 2018, p. 16-20.

    Research output: Contribution to journalJournal articleResearchpeer-review

  215. Published

    Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer Dimer Equilibrium. / Khan, Sanaullah; Ipsen, Richard; Almdal, Kristoffer; Svensson, Birte; Harris, Pernille.

    In: Biomacromolecules, Vol. 19, No. 7, 2018, p. 2905-2912.

    Research output: Contribution to journalJournal articleResearchpeer-review

  216. 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

  217. Published

    Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. / Celigueta Torres, Isabel; Amigo Rubio, Jose Manuel; Knudsen, Jens Christian; Tolkach, Alexander; Mikkelsen, Bente Østergaard; Ipsen, Richard.

    In: International Dairy Journal, Vol. 81, 2018, p. 62-71.

    Research output: Contribution to journalJournal articleResearchpeer-review

  218. Published

    The effect of alginates on in vitro gastric digestion of particulated whey protein. / Koutina, Glykeria; Ioannidi, Eleni; Melo Nogueira, Barbara ; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 77, No. 2, 2018, p. 469-477.

    Research output: Contribution to journalJournal articleResearchpeer-review

  219. Published

    The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein. / Koutina, Glykeria; Ray, Colin A.; Lametsch, Rene; Ipsen, Richard.

    In: International Dairy Journal, Vol. 77, 2018, p. 10-18.

    Research output: Contribution to journalJournal articleResearchpeer-review

  220. 2019
  221. Published

    Associative phase separation of potato protein and anionic polysaccharides. / Stounbjerg, Lykke; Vestergaard, Christian; Andreasen, Birgitte; Ipsen, Richard.

    In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 566, 2019, p. 104-112.

    Research output: Contribution to journalJournal articleResearchpeer-review

  222. 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, Denise Felix; Vlachvei, Kalliopi; Tziouri, Danai; Hougaard, Anni Bygvrå; Ipsen, Richard; Ahrné, Lilia.

    In: LWT, Vol. 103, 2019, p. 266-270.

    Research output: Contribution to journalJournal articleResearchpeer-review

  223. 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

  224. Published

    Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk. / Genene, Almaz; Hansen, Egon Bech; Eshetu, Mitiku; Hailu, Yonas; Ipsen, Richard.

    In: LWT, Vol. 101, 2019, p. 404-409.

    Research output: Contribution to journalJournal articleResearchpeer-review

  225. Published

    Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk. / Bekele, Birhanu; Hansen, Egon B.; Eshetu, Mitiku; Ipsen, Richard; Hailu, Yonas.

    In: Journal of Dairy Science, Vol. 102, No. 2, 2019, p. 1108-1115.

    Research output: Contribution to journalJournal articleResearchpeer-review

  226. Published

    Metagenomic analysis of bacterial community composition in Dhanaan : Ethiopian traditional fermented camel milk. / Berhe, Tesfemariam; Ipsen, Richard; Seifu, Eyassu; Kurtu, Mohamed Y.; Fugl, Angelina June Brandt; Hansen, Egon Bech.

    In: FEMS Microbiology Letters, Vol. 366, No. 11, fnz128, 2019.

    Research output: Contribution to journalJournal articleResearchpeer-review

  227. Published

    Microparticles formed by heating potato protein—polysaccharide electrostatic complexes. / Stounbjerg, Lykke; Andreasen, Birgitte; Ipsen, Richard.

    In: Journal of Food Engineering, Vol. 263, 2019, p. 79-86.

    Research output: Contribution to journalJournal articleResearchpeer-review

  228. 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

  229. Published

    The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin. / Geng, Xiaolu; Kirkensgaard, Jacob Judas Kain; Arleth, Lise; Otte, Jeanette; Ipsen, Richard.

    In: Soft Matter, Vol. 15, No. 24, 2019, p. 4787-4796.

    Research output: Contribution to journalJournal articleResearchpeer-review

  230. 2020
  231. Published

    Reconstitution behavior of cheese powders : effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration. / da Silva, Denise Felix; Tziouri, Danai; Ahrné, Lilia; Bovet, Nicolas; Larsen, Flemming Hofmann; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: Journal of Food Engineering, Vol. 270, 109763, 2020.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815