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. 2019
  2. 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

  3. 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

  4. 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

  5. Published
  6. 2020
  7. 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

  8. 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

  9. 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

  10. 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

  11. 2021
  12. 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

  13. 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

ID: 4231815