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. Published
  2. Published

    Emulsifying salt increase stability of cheese emulsions during holding

    Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In : LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Enzymatic hydrolysis of milk phospolipids

    Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  4. 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

  5. Published

    Evaluation of crispness in food systems: an example using meringue made with egg or milk protein

    Ipsen, Richard, Andersen, R. V., Jespersen, Lene, Lao, M. L. & Lohman, V., 1999, In : Annual transactions of the Nordic Rheology Society. 7, p. 39-42 4 p.

    Research output: Contribution to journalJournal articleResearch

  6. Published

    Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

    Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  7. Published

    Exopolysaccharider og teksturegenskaber

    Folkenberg, D. M., Skriver, A., Dejmek, P. & Ipsen, Richard, 2006, In : Maelkeritidende. 17, p. 388-390 3 p.

    Research output: Contribution to journalJournal articleCommunication

  8. 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

  9. Published

    Exopolysaccharides from lactic acid bacteria: differences in rheological behaviour of yoghurt

    Ipsen, Richard, Folkenberg, D. M., Chen, S. & Dejmek, P., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  10. Published

    Factors influencing the gelation and rennetability of camel milk using camel chymosin

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M. & Ipsen, Richard, 2016, In : International Dairy Journal. 60, p. 62-69 8 p.

    Research output: Contribution to journalConference articleResearchpeer-review

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