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. 2007
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

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