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

    Food rheology : a personal view of the past and future. / Ipsen, Richard.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 29-36.

    Research output: Contribution to journalConference article

  2. Published

    Forbedring af valleproteiners geldannelse gennem enzymatisk behandling. / Ipsen, R. H.; Otte, J.; Qvist, K. B.

    In: Maelkeritidende, Vol. 13/14, 1998, p. 336-337.

    Research output: Contribution to journalJournal article

  3. Published

    Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin. / Otte, Jeanette A. H. Jensen; Ipsen, Richard; Bauer, Rogert; Bjerrum, Morten Jannik; Waninge, Rianne.

    In: International Dairy Journal, No. 15, 2005, p. 219-229.

    Research output: Contribution to journalJournal article

  4. Published

    Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin. / Otte, Jeanette; Ipsen, Richard; Bauer, Rogert; Bjerrum, Morten J.; Waninge, Rianne.

    In: International Dairy Journal, Vol. 15, No. 3, 01.03.2005, p. 219-229.

    Research output: Contribution to journalJournal article

  5. Published

    Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin. / Geng, Xiaolu; Bjerrum, Morten Jannik; Arleth, Lise; Otte, Jeanette; Ipsen, Richard.

    In: International Dairy Journal, Vol. 52, 2016, p. 72-81.

    Research output: Contribution to journalJournal article

  6. 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 article

  7. Published

    Functional and technological properties of camel milk proteins : a review. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Eshetu, Mitiku; Ipsen, Richard; Kappeler, Stefan.

    In: Journal of Dairy Research, Vol. 83, No. 4, 2016, p. 422-429.

    Research output: Contribution to journalJournal article

  8. 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 article

  9. Published

    Gelation of whey protein induced by high pressure. / Ipsen, R. H.; Olsson, K.; Skibsted, L. H.; Qvist, K. B.

    In: Milchwissenschaft, Vol. 57, No. 11-12, 2002, p. 650-653.

    Research output: Contribution to journalJournal article

  10. Published

    Gelation of whey protein induced by proteolysis of high pressure treatment. / Ipsen, Richard Holstein; Otte, Jeanette Anita Held; Dominguez, E.; Qvist, K. B.

    In: Australian Journal of Dairy Technology, Vol. 55, 2000, p. 49-52.

    Research output: Contribution to journalJournal article

Previous 1...3 4 5 6 7 8 9 10 ...21 Next

ID: 4231815