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

    Lowfat dairy products - microstructure, sensory properties and consumer perception

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  3. Published

    Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids

    Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2007, In : Journal of Agricultural and Food Chemistry. 55, 8, p. 2970-2978 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Mælk og mejeriprodukter

    Ipsen, Richard, 2007, Fødevarer og Kvalitet: Råvarer og Forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 221-263 43 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  5. Published

    Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In : Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In : Food Quality and Preference. 19, 2, p. 232-246 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In : International Dairy Journal. 17, 6, p. 674-682 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Screening of probes for specific localisation of polysaccharides

    Arltoft, D. B., Madsen, F. & Ipsen, Richard, 2007, In : Food Hydrocolloids. 21, 7, p. 1062-1071 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Self-assembly of partially hydrolysed a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2007, In : Biotechnology Advances. 25, 6, p. 602-605 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Structural engineering of dairy products

    Ipsen, Richard, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  11. Published

    Struktur og tekstur i modelsystemer: gul ost fra koncentreret mælk - del I

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In : Maelkeritidende. 120, 20, p. 449-451 3 p.

    Research output: Contribution to journalJournal articleCommunication

  12. Published

    Synerese i løbegeler: forståelse og kvantificering

    Janhøj, T., Ipsen, Richard, Dejmek, P. & van der Berg, Franciscus Winfried J, 2007, In : Maelkeritidende. 120, 5, p. 92-93 2 p.

    Research output: Contribution to journalJournal articleCommunication

  13. Published

    Water mobility in acidified milk drinks studied by low-field 1H NMR

    Salomonsen, T., Sejersen, M. T., Viereck, Nanna, Ipsen, Richard & Engelsen, Søren Balling, 2007, In : International Dairy Journal. 17, 4, p. 294-301 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks

    Sejersen, M. T., Salomonsen, T., Ipsen, Richard, Clark, R., Rolin, C. & Engelsen, Søren Balling, 2007, In : International Dairy Journal. 17, 4, p. 302-307 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. 2008
  16. Published

    Danish fruit vinegars: starting a high quality production

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 46 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  17. Published

    Exopolysaccharides (EPS) in fermented dairy products

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 25 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  18. Published

    Food rheology: a personal view of the past and future

    Ipsen, Richard, 2008, In : Annual Transactions - The Nordic Rheology Society. p. 29-36 8 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  19. Published

    Increased Cheese Yield Through Application of Phospholipase: Elucidating the Mechanism and the Influence of Adding Extra Phospholipids to Cheese Milk

    Ipsen, Richard, Diemer, S. K., Lilbæk, H., Nielsen, P. M. & Høier, E., 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  20. Published

    Infusion pasteurization of milk: Influence on the viscosity and casein micelle size

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  21. Published

    Infusion pasteurization of whole milk and skim milk: influence on viscosity and particle size

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2008, In : Annual Transactions - The Nordic Rheology Society. p. 215 1 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  22. Published

    Primary Proteolysis in Concentrated Casein Systems with Added Whey Protein

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  23. Published

    Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

    Arltoft, D., Madsen, F. & Ipsen, Richard, 2008, In : Food Hydrocolloids. 22, 4, p. 660-673 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    Relative influence of a-lactalbumin and ß-lactoglobulin on the viscosity of whey protein solutions

    Andersen, J. G., Ipsen, Richard & Karlsson, A. O., 2008, In : Annual Transactions - The Nordic Rheology Society. p. 175-178 4 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  25. Published

    Reologi afslører fødevarers struktur og kvalitet

    Ipsen, Richard, 2008, In : Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 12-15 4 p.

    Research output: Contribution to journalJournal articleResearch

  26. Published

    Rheological properties of cold and hot filled model cream cheese

    Geng, X., Ipsen, Richard & Liot, F., 2008, In : Annual Transactions - The Nordic Rheology Society. p. 217-223 7 p.

    Research output: Contribution to journalConference articleResearchpeer-review

  27. Published

    Rheology and functionality of cheese powders

    Celigueta Torres, I., Ipsen, Richard & Beck, T. K., 2008, In : Annual Transactions - The Nordic Rheology Society. p. 225-227 3 p.

    Research output: Contribution to journalConference articleResearchpeer-review

ID: 4231815