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, Richard, 1995, In : Carbohydrate Polymers. 28, p. 337-339 3 p.

    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, Jeanette, Lomholt, S. B., Ipsen, Richard, Stapelfeldt, H., Bukrinsky, J. T. & Qvist, K. B., 1996, In : Journal of Agricultural and Food Chemistry. 45, 12, p. 4889-4896 8 p.

    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, Richard, Otte, Jeanette & Schumacher, E., 1997, In : Annual transactions of the Nordic Rheology Society. 5, p. 48-50 3 p.

    Research output: Contribution to journalJournal articleResearch

  7. Published

    Enzymatisk induceret geldannelse af valleprotein: et reologisk studie

    Ipsen, Richard, 1997, Ikke angivet. Levnedsmiddelcentret, p. 213 1 p.

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

  8. Published

    Uniaxial compression of gels made from protein and kappa-carrageenan

    Ipsen, Richard, 1997, In : Journal of Texture Studies. 28, p. 405-419 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 1998
  10. Published

    Forbedring af valleproteiners geldannelse gennem enzymatisk behandling

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 1998, In : Maelkeritidende. 13/14, p. 336-337 2 p.

    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, Jeanette, Ipsen, Richard & Qvist, K. B., 1998, In : International Dairy Journal. 8, p. 113-118 6 p.

    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, Richard, Petersen, Mikael Agerlin & Jakobsen, Mogens, 1998, In : World journal of microbiology & biotechnology. 14, p. 451-456 6 p.

    Research output: Contribution to journalJournal articleResearch

  13. Published

    Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects

    Otte, Jeanette, Ipsen, Richard, Pedersen, P. S., Wium, H. & Qvist, K. B., 1998, Polish journal of food and nutrition sciences. 2 ed. p. 227-231 5 p.

    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, Richard & Qvist, K. B., 1998, In : Annual transactions of the Nordic Rheology Society. 6, p. 75-77 3 p.

    Research output: Contribution to journalJournal articleResearch

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