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. 1999
  2. Published

    Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions. / Holt, C.; McPhail, D.; Nevison, I.; Nylander, T.; Otte, Jeanette Anita Held; Ipsen, Richard; Bauer, R.; Øgendal, Lars Holm; Olieman, K.; Kruif, K. G. d.; Léonil, J.; Mollé, D.; Henry, G.; Maubois, J. L.; Pérez, M. D.; Puyol, P.; Calvo, M.; Bury, S. M.; Kontopidis, G.; McNae, I.; Sawyer, L.; Ragona, L.; Zetta, L.; Molinari, H.; Klarenbeek, B.; Jonkman, M. J.; Moulin, J.; Chatterton, D.

    In: International Journal of Food Science and Technology, Vol. 34, No. 5-6, 1999, p. 543-556.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin. / Olsen, K.; Ipsen, R. H.; Otte, J.; Skibsted, L. H.

    In: Milchwissenschaft, Vol. 54, No. 10, 1999, p. 543-546.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Evaluation of crispness in food systems : an example using meringue made with egg or milk protein. / Ipsen, R. H.; Andersen, R. V.; Jespersen, L.; Lao, M. L.; Lohman, V.

    In: Annual transactions of the Nordic Rheology Society, Vol. 7, 1999, p. 39-42.

    Research output: Contribution to journalJournal articleResearch

  5. Published

    Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts. / Otte, Jeanette A. H. Jensen; Schumacher, Eva; Ipsen, Richard; Ju, Z.Y.; Qvist, Karsten Bruun.

    In: International Dairy Journal, Vol. 9, No. 11, 1999, p. 801-812.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions. / Holt, C; McPhail, D.; Nylander, T.; Otte, J.; Ipsen, R. H.; Bauer, R.; Øgendal, L.; Olieman, K.; Kruif, K. G. d.; Léonil, J; Mollé, D.; Henry, G.; Maubois, J. L; Pérez, M. D.; Puyol, P.; Calvo, M.; Bury, S. M.; Kontopidis, G.; McNae, I.; Sawyer, L.; Ragona, L.; Zetta, L.; Molinari, H.; Klarenbeek, B.; Jonkman, M. J.; Moulin, J.; Chatterton, D.

    In: International Journal of Food Science and Technology, Vol. 34, 1999, p. 587-601.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 2000
  8. Published

    Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B. / Otte, J.; Lomholt, S. B.; Ipsen, R. H.; Qvist, K. B.

    In: Journal of Dairy Research, Vol. 67, 2000, p. 597-608.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Gelation of whey protein induced by proteolysis of high pressure treatment. / Ipsen, Richard Holstein; Otte, Jeanette Anita Held; Dominguez, E.; Qvist, K. B.

    In: Australian Journal of Dairy Technology, Vol. 55, 2000, p. 49-52.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Hvordan danner valleproteiner geler, når de klippes i stykker med enzym? / Ipsen, R. H.; Otte, J.; Qvist, K. B.

    In: Maelkeritidende, No. 8, 2000, p. 226-228.

    Research output: Contribution to journalJournal articleCommunication

  11. Published

    Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability. / Otte, J.; Ipsen, R. H.; Qvist, K. B.

    In: Milchwissenschaft, Vol. 55, No. 4, 2000, p. 197-200.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems. / Ipsen, R. H.; Otte, J.; Lomholt, S. B.; Qvist, K. B.

    In: Journal of Dairy Research, Vol. 67, 2000, p. 403-413.

    Research output: Contribution to journalJournal articleResearchpeer-review

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