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. 2008
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

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