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. 2018
  2. Published

    Casein-Based Powders : Characteristics and Rehydration Properties. / Silva, Denise Felix da; Ahrné, Lilia; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: Comprehensive Reviews in Food Science and Food Safety, Vol. 17, No. 1, 2018, p. 240-254.

    Research output: Contribution to journalReviewResearchpeer-review

  3. Published
  4. Published

    Comparison of the acidification activities of commercial starter cultures in camel and bovine milk. / Berhe, Tesfemariam; Ipsen, Richard; Seifu, Eyassu; Kurtu, Mohammed Y.; Eshetu, Mitiku; Hansen, Egon Bech.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 89, 2018, p. 123-127.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin. / Stender, Emil G. P.; Khan, Sanaullah; Ipsen, Richard; Madsen, Finn; Hägglund, Per; Abou Hachem, Maher; Almdal, Kristoffer; Westh, Peter; Svensson, Birte.

    In: Food Hydrocolloids, Vol. 75, 2018, p. 157-163.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugation. / Khan, Sanaullah; Birch, Johnny; Van Calsteren, Marie-Rose; Ipsen, Richard; Peters, Günther H. J.; Svensson, Birte; Harris, Pernille; Almdal, Kristoffer.

    In: International Journal of Biological Macromolecules, Vol. 111, 2018, p. 746-754.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase. / Stender, Emil G. P.; Koutina, Glykeria; Almdal, Kristoffer; Hassenkam, Tue; Mackie, Alan; Ipsen, Richard; Svensson, Birte.

    In: Food & Function, Vol. 9, No. 2, 2018, p. 797-805.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems : Effect of pH. / Ainis, William ; Ersch, Carsten; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 77, 2018, p. 397-406.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying. / da Silva, Denise Felix; Ahrne, Lilia; Larsen, Flemming Hofmann; Hougaard, Anni Bygvra; Ipsen, Richard.

    In: Powder Technology, Vol. 323, 2018, p. 139-148.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Physicochemical properties of milk protein ingredients and their acid gelation behaviour in different ionic environments. / Liu, Guanchen; Jæger, Tanja C.; Nielsen, Søren B.; Ray, Colin Andrew; Ipsen, Richard.

    In: International Dairy Journal, Vol. 85, 2018, p. 16-20.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer Dimer Equilibrium. / Khan, Sanaullah; Ipsen, Richard; Almdal, Kristoffer; Svensson, Birte; Harris, Pernille.

    In: Biomacromolecules, Vol. 19, No. 7, 2018, p. 2905-2912.

    Research output: Contribution to journalJournal articleResearchpeer-review

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