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
ORCID: 0000-0003-2658-414X

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  1. Published

    Contrasting Assemblies of Oppositely Charged Proteins

    Ainis, W. N., Boire, A., Solé-Jamault, V., Nicolas, A., Bouhallab, S. & Ipsen, Richard, 2019, In: Langmuir. 35, 30, p. 9923-9933

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Published

    Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH

    Ipsen, Richard, Otte, Jeanette & Schumacher, E., 1997, In: Annual transactions of the Nordic Rheology Society. 5, p. 48-50 3 p.

    Research output: Contribution to journal › Journal article › Research

  3. Published

    Cremet mundfylde i yoghurt - ved rigtigt valg af bakteriekultur

    Ipsen, Richard, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 18 1 p.

    Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication

  4. Published

    Cremethed - også med lavt fedtindhold

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In: Maelkeritidende. 120, 4, p. 74-76 3 p.

    Research output: Contribution to journal › Journal article › Communication

  5. Published

    Dairy education and research in Tune

    Ipsen, Richard, 2011, In: Danish Dairy & Food Industry - Worldwide. 21, p. 12-13 2 p.

    Research output: Contribution to journal › Journal article › Research

  6. Published

    Danish fruit vinegars: starting a high quality production

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 46 1 p.

    Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

  7. Published

    Dansk mejeriingeniører - på engelsk

    Ipsen, Richard, Ardö, Ylva Margareta, Friis, A. & Dejmek, P., 2004, In: Mælketidende. 2004, 3, p. 52-54 3 p.

    Research output: Contribution to journal › Journal article › Communication

  8. Published

    Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy

    Li, R., Ebbesen, M. F., Glover, Z. J., Jæger, T. C., Rovers, T. A. M., Svensson, B., Brewer, J. R., Simonsen, A. C., Ipsen, Richard & Hougaard, Anni Bygvrå, 2023, In: Food Hydrocolloids. 138, 12 p., 108468.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Dynamic ultra-high pressure homogenisation of milk case in concentrates: influence of casein content

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2014, In: Innovative Food Science and Emerging Technologies. 26, p. 143–152 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

    Sørensen, H., Mortensen, Kell, Sørland, G. H., Larsen, F. H., Paulsson, M. & Ipsen, Richard, 2015, In: International Dairy Journal. 46, p. 12-21 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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