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

    Food for the future - challenges and possibilities

    Ipsen, Richard, 2011, In : Scenario. 5, p. 54-55 2 p.

    Research output: Contribution to journalJournal articleCommunication

  2. 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

  3. 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

  4. Published

    Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin

    Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In : International Dairy Journal. 15, p. 219-229 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin

    Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In : International Dairy Journal. 15, 3, p. 219-229 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin

    Geng, X., Bjerrum, Morten Jannik, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2016, In : International Dairy Journal. 52, p. 72-81 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion

    Hougaard, Anni Bygvrå, Lawaetz, A. J. & Ipsen, Richard, 2013, In : Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 331-337 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Functional and technological properties of camel milk proteins: a review

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M., Ipsen, Richard & Kappeler, S., 2016, In : Journal of Dairy Research. 83, 4, p. 422-429 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates

    Zhang, L., Folkenberg, D. M., Qvist, K. B. & Ipsen, Richard, 2015, In : International Dairy Journal. 46, p. 88-95 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Gelation of whey protein induced by high pressure

    Ipsen, Richard, Olsson, K., Skibsted, Leif Horsfelt & Qvist, K. B., 2002, In : Milchwissenschaft. 57, 11-12, p. 650-653 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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