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

    Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer Dimer Equilibrium

    Khan, S., Ipsen, Richard, Almdal, K., Svensson, B. & Harris, P., 2018, In : Biomacromolecules. 19, 7, p. 2905-2912 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

    Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, Fergal Patrick & Ipsen, Richard, 2018, In : International Dairy Journal. 81, p. 122-130 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

    Celigueta Torres, I., Amigo Rubio, J. M., Knudsen, J. C., Tolkach, A., Mikkelsen, B. Ø. & Ipsen, Richard, 2018, In : International Dairy Journal. 81, p. 62-71 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    The effect of alginates on in vitro gastric digestion of particulated whey protein

    Koutina, G., Ioannidi, Eleni, Melo Nogueira, B. & Ipsen, Richard, 2018, In : International Journal of Dairy Technology. 77, 2, p. 469-477 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein

    Koutina, G., Ray, C. A., Lametsch, Rene & Ipsen, Richard, 2018, In : International Dairy Journal. 77, p. 10-18 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 2017
  8. Published

    Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk

    Fugl, A., Berhe, T., Kiran, A., Hussain, S., Laursen, M. F., Bahl, M. I., Hailu, Y., Sørensen, K. I., Guya, M. E., Ipsen, Richard & Hansen, E. B., 2017, In : International Dairy Journal. 73, p. 19-24 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin: A Review

    Berhe, T., Kurtu, M. Y., Ipsen, Richard, Hailu, Y. & Eshetu, M., 2017, In : East Africa Journal of Sciences. 11, 2, p. 99-106 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins

    Celigueta Torres, I., Nieto, G., Nylander, T., Simonsen, A. C., Tolkach, A. & Ipsen, Richard, 2017, In : Journal of Dairy Research. 84, 2, p. 229-238 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Effect of repeat unit structure and molecular mass of lactic acid bacteria hetero-exopolysaccharides on binding to milk proteins

    Birch, J., Hardarson, H. K., Khan, S., Van Calsteren, M., Ipsen, Richard, Garrigues, C., Almdal, K., Abou Hachem, M. & Svensson, B., 2017, In : Carbohydrate Polymers. 177, p. 406-414 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

    Kelimu, A., Felix Da Silva Tenório, Denise, Geng, X., Ipsen, Richard & Hougaard, Anni Bygvrå, 2017, In : International Dairy Journal. 71, p. 35-42 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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