Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
Ingredient and Dairy Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 2018
- 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 journal › Journal article › Research › peer-review
- Published
Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Petersen, Mikael Agerlin; Lametsch, Rene; Rattray, Fergal Patrick; Ipsen, Richard.
In: International Dairy Journal, Vol. 81, 2018, p. 122-130.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. / Celigueta Torres, Isabel; Amigo Rubio, Jose Manuel; Knudsen, Jens Christian; Tolkach, Alexander; Mikkelsen, Bente Østergaard; Ipsen, Richard.
In: International Dairy Journal, Vol. 81, 2018, p. 62-71.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The effect of alginates on in vitro gastric digestion of particulated whey protein. / Koutina, Glykeria; Ioannidi, Eleni; Melo Nogueira, Barbara ; Ipsen, Richard.
In: International Journal of Dairy Technology, Vol. 77, No. 2, 2018, p. 469-477.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein. / Koutina, Glykeria; Ray, Colin A.; Lametsch, Rene; Ipsen, Richard.
In: International Dairy Journal, Vol. 77, 2018, p. 10-18.Research output: Contribution to journal › Journal article › Research › peer-review
- 2017
- Published
Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk. / Fugl, Angelina; Berhe, Tesfemariam; Kiran, Anil; Hussain, Shazad; Laursen, Martin Frederik; Bahl, Martin Iain; Hailu, Yonas; Sørensen, Kim Ib; Guya, Mituku Eshetu; Ipsen, Richard; Hansen, Egon Bech.
In: International Dairy Journal, Vol. 73, 2017, p. 19-24.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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, Isabel; Nieto, Gema; Nylander, Tommy; Simonsen, Adam Cohen; Tolkach, Alexander; Ipsen, Richard.
In: Journal of Dairy Research, Vol. 84, No. 2, 2017, p. 229-238.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of repeat unit structure and molecular mass of lactic acid bacteria hetero-exopolysaccharides on binding to milk proteins. / Birch, Johnny; Hardarson, Hordur Kari; Khan, Sanaullah; Van Calsteren, Marie-Rose; Ipsen, Richard; Garrigues, Christel; Almdal, Kristoffer; Abou Hachem, Maher; Svensson, Birte.
In: Carbohydrate Polymers, Vol. 177, 2017, p. 406-414.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions. / Kelimu, Abulimiti; Felix da Silva, Denise; Geng, Xiaolu; Ipsen, Richard; Hougaard, Anni Bygvrå.
In: International Dairy Journal, Vol. 71, 2017, p. 35-42.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4231815
Most downloads
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999
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
688
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
607
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published