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

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

    2014. Abstract from 15th Food Colloids Conference, Karlsruhe, Germany.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  2. 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

  3. Published

    Production af cheese powder without emulsifying salt : effect of processing parameters on rheology and stability of cheese feed. / Hougaard, Anni Bygvrå; Varming, Camilla; Johnsen, Katrine Dela; Bentsen, Birgitte Lærke; Murciano, Alice; Ardö, Ylva Margareta; Ipsen, Richard.

    Annual transactions of the Nordic Rheology Society. ed. / A. Sorvari. Vol. 21 2013. p. 315-316.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  4. Published

    Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties. / Hougaard, Anni Bygvrå; Hammershøj, Marianne; Vestergaard, Jannie Steensig; Poulsen, Ole; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 62, No. 4, 2009, p. 484-492.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Infusion pasteurization of skim milk : effects of different time-temperature combinations. / Hougaard, Anni Bygvrå; Hammershøj, M.; Ipsen, Richard.

    2007. Abstract from European Congress of Chemical Engineering, Copenhagen, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  6. Published

    Infusion pasteurization of milk: Influence on the viscosity and casein micelle size. / Hougaard, Anni Bygvrå; Ipsen, Richard.

    2008. Abstract from Food Colloids 2008, Le Mans, France.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  7. Published

    Cheese powder without emulsifying salt - processing parameters and stability. / Hougaard, Anni Bygvrå; Varming, Camilla; Johnsen, Katrine D.; Bentsen, Birgitte L.; Murciano, Alice; Ardö, Ylva Margareta; Ipsen, Richard.

    2013.

    Research output: Contribution to conferencePosterResearch

  8. Published

    Exchanging emulsifying salt with dairy-based ingredients in cheese powder production. / Hougaard, Anni Bygvrå; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.

    2014. Abstract from The Ninth Cheese Symposium, Cork, Ireland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. 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

  10. Published

    Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion. / Hougaard, Anni Bygvrå; Lawaetz, Anders Juul; Ipsen, Richard.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 53, No. 1, 2013, p. 331-337.

    Research output: Contribution to journalJournal articleResearchpeer-review

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