Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 2011
- Published
Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt
Celigueta Torres, I., Janhøj, T., Mikkelsen, B. Ø. & Ipsen, Richard, 2011, In: International Dairy Journal. 21, 9, p. 645-655 11 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Food for the future - challenges and possibilities
Ipsen, Richard, 2011, In: Scenario. 5, p. 54-55 2 p.Research output: Contribution to journal › Journal article
- Published
Using surface plasmon resonance technology to screen interactions between exopolysaccharides and milk proteins
Babol, L. N., Svensson, B. & Ipsen, Richard, 2011, In: Food Biophysics. 6, 4, p. 468-473 6 p.Research output: Contribution to journal › Journal article › peer-review
- 2010
- Published
Stabilisation of acidified skimmed milk with HM pectin
Jensen, S., Rolin, C. & Ipsen, Richard, 1 Jun 2010, In: Food Hydrocolloids. 24, 4, p. 291-299 9 p.Research output: Contribution to journal › Journal article › peer-review
- Published
A Method for Evaluation of the Foam Resulting from Steam-Frothing of Milk for Coffee
Münchow, M., Friis Jørgensen, L., Amigo Rubio, J. M., Sørensen, K. K. & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 166 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Bakterierne giver konsistensen
Ipsen, Richard, 2010, Bioteknologi - med fremtidens muligheder i hænderne: temahæfte 2010. Thostrup, L. (ed.). Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, Københavns Universitet, p. 12-13 2 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening
Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Effect of mechanical treatment on syneresis of cheese curd
Geng, X., Bager, A. N., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2010, IDF symposium on microstructure of dairy products: Tromsø, 2010. p. 19-20 2 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt
Celigueta Torres, I., Ipsen, Richard, Janhøj, T. & Mikkelsen, B. Ø., 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 44-46 3 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation
Hammershøj, M., Hougaard, Anni Bygvrå, Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2010, In: International Journal of Dairy Technology. 63, 2, p. 197-208 12 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk
Diemer, S. K., Garrigues, C., Folkenberg, D. M., Arneborg, Nils & Ipsen, Richard, 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 11-12 2 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Mælk og mejeriprodukter
Ipsen, Richard, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2. ed. Nyt Teknisk Forlag, p. 225-259 35 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education
- Published
The Effect of Microparticulated Milk Protein Addition to Milk in Relation to the Viscosity of Low-Fat Youghurt
Celigueta Torres, I. & Ipsen, Richard, 2010, publisher. 1 ed. Editorial Universidad de Granada, p. 133 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese
Hougaard, Anni Bygvrå & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 164-165 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Top-academic dairy technology
Ipsen, Richard, 2010, In: Danish Dairy & Food Industry - Worldwide. 20, p. 10-11 2 p.Research output: Contribution to journal › Journal article
- Published
Varmekonservering
Ipsen, Richard, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2. ed. Nyt Teknisk Forlag, p. 260-264 5 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education
- 2009
- Published
Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties
Hougaard, Anni Bygvrå, Hammershøj, M., Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2009, In: International Journal of Dairy Technology. 62, 4, p. 484-492 9 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties
Hougaard, Anni Bygvrå & Ipsen, Richard, 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). p. 384-387Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
Microparticulated whey protein as fat replacer in yoghurt
Celigueta Torres, I., Ipsen, Richard, Knudsen, J. C. & Østergaard, B. B., 2009, ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, p. 404-407 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
Mikropartikuleret mælkeprotein som fedterstatter i fødevarer
Celigueta Torres, I. & Ipsen, Richard, 2009, In: Maelkeritidende. 11, p. 268-269 2 p.Research output: Contribution to journal › Journal article
- Published
Sensory and instrumental characterization of low-fat and non-fat cream cheese
Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, In: International Journal of Food Properties. 12, 1, p. 211-227 17 p.Research output: Contribution to journal › Journal article › peer-review
- 2008
- Published
Danish fruit vinegars: starting a high quality production
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 46 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Exopolysaccharides (EPS) in fermented dairy products
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 25 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Food rheology: a personal view of the past and future
Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 29-36 8 p.Research output: Contribution to journal › Conference article › peer-review
- Published
Increased Cheese Yield Through Application of Phospholipase: Elucidating the Mechanism and the Influence of Adding Extra Phospholipids to Cheese Milk
Ipsen, Richard, Diemer, S. K., Lilbæk, H., Nielsen, P. M. & Høier, E., 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
ID: 4231815
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1238
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › peer-review
Published -
747
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
655
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published