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

    Characterizing low ester pectin microstructure in model milk gels by direct immunostaining and CLSM. / Arltoft, Ditte Buus; Madsen, Finn; Ipsen, Richard.

    Ikke angivet. ed. / Peter Fischer; Philipp Erni; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. p. 91-95.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  2. Published
  3. Published

    Cheese made from instant infusion pasteurized milk : rennet coagulation, cheese composition, texture and ripening. / Hougaard, Anni Bygvrå; Ardö, Ylva Margareta; Ipsen, Richard.

    In: International Dairy Journal, Vol. 20, No. 7, 2010, p. 449-458.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Cheese powder as emulsifier in oil-in-water (O/W) emulsions : effect of powder concentration and added emulsifying salt during cheese powder manufacture. / da Silva, Denise Felix; Vlachvei, Kalliopi; Tziouri, Danai; Hougaard, Anni Bygvrå; Ipsen, Richard; Ahrné, Lilia.

    In: LWT, Vol. 103, 2019, p. 266-270.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Cheese powder without emulsifying salt - processing parameters and stability. / Hougaard, Anni Bygvrå; Varming, Camilla; Johnsen, Katrine D.; Bentsen, Birgitte L.; Murciano, Alice; Ardö, Ylva Margareta; Ipsen, Richard.

    2013.

    Research output: Contribution to conferencePosterResearch

  6. Published

    Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin : A Review. / Berhe, Tesfemariam; Kurtu, Mohammed Y.; Ipsen, Richard; Hailu, Yonas; Eshetu, Mitiku.

    In: East Africa Journal of Sciences, Vol. 11, No. 2, 2017, p. 99-106.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 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

  8. Published

    Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis. / Hougaard, Anni Bygvrå; Vestergaard, Jannie Steensig; Varming, Camilla; Bredie, Wender Laurentius Petrus; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 64, No. 1, 2011, p. 34-44.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Contrasting Assemblies of Oppositely Charged Proteins. / Ainis, William Nicholas; Boire, Adeline; Solé-Jamault, Véronique; Nicolas, Aurélie; Bouhallab, Said; Ipsen, Richard.

    In: Langmuir, Vol. 35, No. 30, 2019, p. 9923-9933.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH. / Ipsen, R. H.; Otte, J.; Schumacher, E.

    In: Annual transactions of the Nordic Rheology Society, Vol. 5, 1997, p. 48-50.

    Research output: Contribution to journalJournal articleResearch

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