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. 1997
  2. Published

    Enzymatisk induceret geldannelse af valleprotein : et reologisk studie. / Ipsen, R. H.

    Ikke angivet. Levnedsmiddelcentret, 1997. p. 213.

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

  3. Published

    Uniaxial compression of gels made from protein and kappa-carrageenan. / Ipsen, R. H.

    In: Journal of Texture Studies, Vol. 28, 1997, p. 405-419.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. 1996
  5. Published

    Aggregate formation during hydrolysis of beta-lactoglobulin with a glu and asp specific protease from Bacillus licheniformis. / Otte, J.; Lomholt, S. B.; Ipsen, R. H.; Stapelfeldt, H.; Bukrinsky, J. T.; Qvist, K. B.

    In: Journal of Agricultural and Food Chemistry, Vol. 45, No. 12, 1996, p. 4889-4896.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. 1995
  7. Published

    Mixed gels made from protein and kappa-carrageenan. / Ipsen, R. H.

    In: Carbohydrate Polymers, Vol. 28, 1995, p. 337-339.

    Research output: Contribution to journalJournal articleResearchpeer-review

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