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. 2005
  2. 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

  3. 2006
  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

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