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. 2013
  2. 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

  3. Published

    Stability of whippable oil-in-water emulsions : effect of monoglycerides on crystallization of palm kernel oil. / Munk, Merete Bøgelund; Marangoni, Alejandro G.; Ludvigsen, Hanne K.; Norn, Viggo; Knudsen, Jes Christian; Risbo, Jens; Ipsen, Richard; Andersen, Mogens Larsen.

    In: Food Research International, Vol. 54, No. 2, 2013, p. 1738-1745.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    The 14th Food Colloids Conference. / Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 34, 2013.

    Research output: Contribution to journalEditorialResearch

  5. 2012
  6. Published

    Binding interactions between a-glucans from Lactobacillus reuteri and milk proteins characterised by surface plasmon resonance. / Diemer, Silja Kej; Svensson, Birte; Babol, Linnéa N.; Cockburn, Darrell; Grijpstra, Pieter; Dijkhuizen, Lubbert; Folkenberg, Ditte M. ; Garrigues, Christel; Ipsen, Richard.

    In: Food Biophysics, Vol. 7, No. 3, 2012, p. 220-226.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein. / Celigueta Torres, Isabel; Amigo Rubio, Jose Manuel; Ipsen, Richard.

    In: Journal of Food Engineering, Vol. 109, No. 4, 2012, p. 721-729.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. 2011
  9. Published

    Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis. / Hougaard, Anni Bygvrå; Vestergaard, Jannie Steensig; Varming, Camilla; Bredie, Wender Laurentius Petrus; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 64, No. 1, 2011, p. 34-44.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Dairy education and research in Tune. / Ipsen, Richard.

    In: Danish Dairy & Food Industry - Worldwide, No. 21, 2011, p. 12-13.

    Research output: Contribution to journalJournal articleResearch

  11. Published

    Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment. / Geng, Xiaolu; van der Berg, Franciscus Winfried J; Bager, Anni Nielsen; Ipsen, Richard.

    In: International Dairy Journal, Vol. 21, No. 9, 2011, p. 711-717.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. 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

  13. Published

    Food for the future - challenges and possibilities. / Ipsen, Richard.

    In: Scenario, No. 5, 2011, p. 54-55.

    Research output: Contribution to journalJournal articleCommunication

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