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. 2017
  2. 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

  3. Published

    The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

    Felix Da Silva Tenório, Denise, Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2017, In : International Dairy Journal. 74, p. 27-38 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. 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

  5. Published

    Microparticulated whey proteins for improving dairy product texture

    Ipsen, Richard, 2017, In : International Dairy Journal. 67, p. 73-79 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Opportunities for producing dairy products from camel milk: a comparison with bovine milk

    Ipsen, Richard, 2017, In : East African Journal of Sciences. 11, 2, p. 93-98 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 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

  8. Published

    Revealing the Compact Structure of Lactic Acid Bacterial Heteroexopolysaccharides by SAXS and DLS

    Khan, S., Birch, J., Harris, P., Van Calsteren, M. R., Ipsen, Richard, Peters, G. H. J., Svensson, B. & Almdal, K., 2017, In : Biomacromolecules. 18, 3, p. 747-756 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH

    Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2017, In : International Dairy Journal. 74, p. 57-62 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps

    Thorning, T. K., Bertram, H. C., Bonjour, J., de Groot, L., Dupont, D., Feeney, E., Ipsen, Richard, Lecerf, J. M., Mackie, A., McKinley, M. C., Michalski, M., Rémond, D., Risérus, U., Soedamah-Muthu, S. S., Tholstrup, Tine, Weaver, C., Astrup, Arne & Givens, I., 2017, In : American Journal of Clinical Nutrition. 105, 5, p. 1033-1045 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. 2016
  12. Published

    Factors influencing the gelation and rennetability of camel milk using camel chymosin

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M. & Ipsen, Richard, 2016, In : International Dairy Journal. 60, p. 62-69 8 p.

    Research output: Contribution to journalConference articleResearchpeer-review

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