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. 2006
  2. Published

    Rheology of stirred acidified skim milk gels with different particle interactions. / Knudsen, Jes Christian; Karlsson, Anders Ola; Ipsen, Richard; Skibsted, Leif Horsfelt.

    In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 274, No. 1-3, 2006, p. 56-61.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Sensory and rheological characterization of low-fat stirred yogurt. / Janhøj, Thomas; Petersen, Charlotte Blangsted; Frøst, Michael Bom; Ipsen, Richard.

    In: Journal of Texture Studies, Vol. 3, No. 37, 2006, p. 276-299.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures. / Folkenberg, Ditte Marie; Dejmek, Petr; Skriver, Anne; Guldager, Helle Skov; Ipsen, Richard.

    In: International Dairy Journal, Vol. 16, No. 2, 2006, p. 111-118.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese. / Janhøj, Thomas; Frøst, Michael Bom; Andersen, Charlotte Møller; Viereck, Nanna; Ipsen, Richard; Edrud, Susanne.

    2006. Paper presented at International Symposium on Food Rheology and Structure, Zurich, Switzerland.

    Research output: Contribution to conferencePaperResearch

  6. Published

    The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. / Ipsen, Richard; Folkenberg, Ditte Marie; Skriver, Anne; Dejmek, Petr.

    Proceedings of the 4. International Symposium on Food Rheology and Structure. ed. / Peter Fischer; Philipp Erni; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. p. 589-590.

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

  7. Published

    The influence of pH after acidification and time of storage on the rheological properties of fermented milk with ACE-inhibitory activity. / Ipsen, Richard; Nielsen, Mette Schou; Otte, Jeanette A. H. Jensen; Skriver, Anne.

    2006. Poster session presented at IDF Symposium on Scientific and Technological Challanges in Fermented Milk, Italy.

    Research output: Contribution to conferencePosterResearch

  8. Published

    Water mobility in acidified milk drinks studied by low-field 1H NMR. / Salomonsen, Tina; Sejersen, Marie Tholstrup; Viereck, Nanna; Ipsen, Richard; Engelsen, Søren Balling.

    2006. Poster session presented at Danish NMR discussion meeting, .

    Research output: Contribution to conferencePosterResearch

  9. Published

    Localising pectin in dairy products using direct immunostaining. / Arltoft, D.; Ipsen, R.; Christensen, N.; Madsen, F.

    2006. 41-51 Paper presented at 2005 13th Gums and Stabilisers for the Food Industry Conference, Wrexham, United Kingdom.

    Research output: Contribution to conferencePaperResearchpeer-review

  10. 2007
  11. Published

    Cremet mundfylde i yoghurt - ved rigtigt valg af bakteriekultur. / Ipsen, Richard.

    LMC årsberetning 2006. Levnedsmiddelcentret, 2007. p. 18.

    Research output: Chapter in Book/Report/Conference proceedingReport chapterCommunication

  12. Published

    Cremethed - også med lavt fedtindhold. / Frøst, Michael Bom; Janhøj, Thomas; Ipsen, Richard.

    In: Maelkeritidende, Vol. 120, No. 4, 2007, p. 74-76.

    Research output: Contribution to journalJournal articleCommunication

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