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. 2015
  2. Published

    Emulsifying salt increase stability of cheese emulsions during holding. / Hougaard, Anni Bygvrå; Sijbrandij, Anna G.; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.

    In: LWT -Food Science and Technology, Vol. 62, No. 1, Part 1, 2015, p. 362-365.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates. / Zhang, Lanjun; Folkenberg, Ditte Marie; Qvist, Karsten Bruun; Ipsen, Richard.

    In: International Dairy Journal, Vol. 46, 2015, p. 88-95.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Influence of reduced cleaning-in-place on aged membranes during ultrafiltration of whey. / Berg, Thilo Heinz Alexander; Ipsen, Richard; Ottosen, Niels ; Tolkach, A.; van der Berg, Franciscus Winfried J.

    In: International Journal of Food Engineering, Vol. 11, No. 4, 2015, p. 447-455.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration. / Geng, Xiaolu; Tolkach, Alexander; Otte, Jeanette; Ipsen, Richard.

    In: Dairy Science & Technology, Vol. 95, No. 3, 2015, p. 353-368.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Protein lactosylation in UHT milk during storage measured by Liquid Chromatography–Mass Spectrometry and quantification of furosine. / Rauh, Valentin M.; Johansen, Lene B.; Bakman, Mette; Ipsen, Richard; Paulsson, Marie; Larsen, Lotte B.; Hammershøj, Marianne.

    In: International Journal of Dairy Technology, Vol. 68, No. 4, 2015, p. 486-494.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Redesigning cheese powder for omission of emulsifying salts. / Hougaard, Anni B.; Varming, Camilla; Hansen, Inger ; Ardö, Ylva ; Ipsen, Richard.

    2015. Poster session presented at ISFRS 2015, Zürich, Switzerland.

    Research output: Contribution to conferencePosterResearch

  8. Published

    Valleprotein som ingrediens. / Ipsen, Richard; Liu, Guanchen ; Greve, Marie Tholstrup; Nielsen, Jacob Holm.

    In: Maelkeritidende, No. 1, 2015, p. 6-7.

    Research output: Contribution to journalJournal articleResearch

  9. 2014
  10. Published

    Dynamic ultra-high pressure homogenisation of milk case in concentrates : influence of casein content. / Sørensen, Hanne; Mortensen, Kell; Sørland, Geir Humborsted; Larsen, Flemming Hofmann; Paulsson, Marie; Ipsen, Richard.

    In: Innovative Food Science and Emerging Technologies, Vol. 26, 2014, p. 143–152.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Emulsifying salt and Cheddar cheese age : functionality in cheese powder production. / Hougaard, Anni Bygvrå; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.

    2014. Poster session presented at The Ninth Cheese Symposium, Cork, Ireland.

    Research output: Contribution to conferencePosterResearch

  12. Published

    Emulsifying salt and Cheddar cheese age : functionality in cheese powder production. / Hougaard, Anni B.; Gholamhosseinpour, Ali; Varming, Camilla; Ardö, Ylva ; Ipsen, Richard.

    2014. Poster session presented at 15th Food Colloids Conference, Karlsruhe, Germany.

    Research output: Contribution to conferencePosterResearch

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