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. Published

    Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt. / Rasmussen, M.A.; Janhøj, Thomas; Ipsen, Richard.

    In: Milchwissenschaft, Vol. 62, No. 1, 2007, p. 54-58.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk. / Genene, Almaz; Hansen, Egon Bech; Eshetu, Mitiku; Hailu, Yonas; Ipsen, Richard.

    In: LWT, Vol. 101, 2019, p. 404-409.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Effect of hen egg production and protein composition on textural properties of egg albumen gels. / Hammershøj, M.; Larsen, L. B.; Ipsen, R. H.; Qvist, K. B.

    In: Journal of Texture Studies, Vol. 32, 2001, p. 105-129.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin. / Olsen, K.; Ipsen, R. H.; Otte, J.; Skibsted, L. H.

    In: Milchwissenschaft, Vol. 54, No. 10, 1999, p. 543-546.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 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 journalJournal articleResearchpeer-review

  6. Published

    Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system. / Celigueta Torres, Isabel; Mutaf, Gülsüm; Larsen, Flemming Hofmann; Ipsen, Richard.

    In: Journal of Food Engineering, Vol. 184, 2016, p. 31-37.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A. / Ipsen, R. H.; Otte, J.; Sharma, R.; Nielsen, A.; Gram Hansen, L.; Qvist, K. B.

    In: Colloids and Surfaces B: Biointerfaces, Vol. 21, 2001, p. 173-178.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Effect of mechanical treatment on syneresis of cheese curd. / Geng, Xiaolu; Bager, Anni Nielsen; van der Berg, Franciscus Winfried J; Ipsen, Richard.

    IDF symposium on microstructure of dairy products: Tromsø, 2010. 2010. p. 19-20.

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

  9. Published

    Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt. / Celigueta Torres, Isabel; Ipsen, Richard; Janhøj, T.; Mikkelsen, B. Ø.

    IDF symposium on science and technology of fermented milk: Tromsø, 2010. 2010. p. 44-46.

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

  10. Published

    Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt. / Celigueta Torres, Isabel; Janhøj, Thomas; Mikkelsen, Bente Østergaard; Ipsen, Richard.

    In: International Dairy Journal, Vol. 21, No. 9, 2011, p. 645-655.

    Research output: Contribution to journalJournal articleResearchpeer-review

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