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. 2011
  2. Published

    Using surface plasmon resonance technology to screen interactions between exopolysaccharides and milk proteins. / Babol, Linnéa Nygren; Svensson, Birte; Ipsen, Richard.

    In: Food Biophysics, Vol. 6, No. 4, 2011, p. 468-473.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2010
  4. Published

    Stabilisation of acidified skimmed milk with HM pectin. / Jensen, Søren; Rolin, Claus; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 24, No. 4, 01.06.2010, p. 291-299.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    A Method for Evaluation of the Foam Resulting from Steam-Frothing of Milk for Coffee. / Münchow, Morten; Friis Jørgensen, Leif; Amigo Rubio, Jose Manuel; Sørensen, Kasper Kildegaard; Ipsen, Richard.

    publisher. Editorial Universidad de Granada, 2010. p. 166.

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

  6. Published

    Bakterierne giver konsistensen. / Ipsen, Richard.

    Bioteknologi - med fremtidens muligheder i hænderne: temahæfte 2010. ed. / Lykke Thostrup. Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, Københavns Universitet, 2010. p. 12-13.

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

  7. Published

    Cheese made from instant infusion pasteurized milk : rennet coagulation, cheese composition, texture and ripening. / Hougaard, Anni Bygvrå; Ardö, Ylva Margareta; Ipsen, Richard.

    In: International Dairy Journal, Vol. 20, No. 7, 2010, p. 449-458.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Effect of mechanical treatment on syneresis of cheese curd. / Geng, Xiaolu; Bager, Anni Nielsen; van der Berg, Franciscus Winfried J; Ipsen, Richard.

    IDF symposium on microstructure of dairy products: Tromsø, 2010. 2010. p. 19-20.

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

  9. Published

    Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt. / Celigueta Torres, Isabel; Ipsen, Richard; Janhøj, T.; Mikkelsen, B. Ø.

    IDF symposium on science and technology of fermented milk: Tromsø, 2010. 2010. p. 44-46.

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

  10. Published

    Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation. / Hammershøj, Marianne; Hougaard, Anni Bygvrå; Vestergaard, Jannie Steensig; Poulsen, Ole; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 63, No. 2, 2010, p. 197-208.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk. / Diemer, Silja Kej; Garrigues, C.; Folkenberg, D.M.; Arneborg, Nils; Ipsen, Richard.

    IDF symposium on science and technology of fermented milk: Tromsø, 2010. 2010. p. 11-12.

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

  12. Published

    Mælk og mejeriprodukter. / Ipsen, Richard.

    Fødevarer og kvalitet: råvarer og forarbejdning. ed. / Lise Justesen; Ulla Uebel; Karin Østergaard. 2. ed. Nyt Teknisk Forlag, 2010. p. 225-259.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterEducation

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