Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 2008
- Published
Infusion pasteurization of milk: Influence on the viscosity and casein micelle size
Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Infusion pasteurization of whole milk and skim milk: influence on viscosity and particle size
Hougaard, Anni Bygvrå & Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 215 1 p.Research output: Contribution to journal › Conference article › Research › peer-review
- Published
Primary Proteolysis in Concentrated Casein Systems with Added Whey Protein
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics
Arltoft, D., Madsen, F. & Ipsen, Richard, 2008, In: Food Hydrocolloids. 22, 4, p. 660-673 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Relative influence of a-lactalbumin and ß-lactoglobulin on the viscosity of whey protein solutions
Andersen, J. G., Ipsen, Richard & Karlsson, A. O., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 175-178 4 p.Research output: Contribution to journal › Conference article › Research › peer-review
- Published
Reologi afslører fødevarers struktur og kvalitet
Ipsen, Richard, 2008, In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 12-15 4 p.Research output: Contribution to journal › Journal article › Research
- Published
Rheological properties of cold and hot filled model cream cheese
Geng, X., Ipsen, Richard & Liot, F., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 217-223 7 p.Research output: Contribution to journal › Conference article › Research › peer-review
- Published
Rheology and functionality of cheese powders
Celigueta Torres, I., Ipsen, Richard & Beck, T. K., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 225-227 3 p.Research output: Contribution to journal › Conference article › Research › peer-review
- Published
Scandinavian fermented milk products: traditions and current research
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 54 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Sensory and rheological characterization of acidified milk drinks
Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, In: Food Hydrocolloids. 22, 5, p. 798-806 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Spectroscopic prediction of rheological properties of stirred yoghurt
Janhøj, T., Andersen, C. M., Viereck, Nanna & Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 107-112 6 p.Research output: Contribution to journal › Conference article › Research › peer-review
- Published
Technology of fermented dairy products
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 56 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Thermal gelation of whey protein revisited: a dialogue between LF-NMR and rheology
Ipsen, Richard, Larsen, F. H., Løkke, M. M. & Jensen, D. V., 2008, Food colloids 2008: creating structure, delivering functionality; programme and abstracts. University of Le Mans, p. PO36 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- 2007
- Published
Cremet mundfylde i yoghurt - ved rigtigt valg af bakteriekultur
Ipsen, Richard, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 18 1 p.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
- Published
Cremethed - også med lavt fedtindhold
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In: Maelkeritidende. 120, 4, p. 74-76 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt
Rasmussen, M. A., Janhøj, T. & Ipsen, Richard, 2007, In: Milchwissenschaft. 62, 1, p. 54-58 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 9, p. 1053-1062 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Infusion pasteurization of skim milk: effects of different time-temperature combinations
Hougaard, Anni Bygvrå, Hammershøj, M. & Ipsen, Richard, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Interactions between carrageenans and milk proteins: a microstructural and rheological study
Arltoft, D. B., Ipsen, Richard, Madsen, F. & Vries, J. D., 2007, In: Biomacromolecules. 8, 2, p. 729-736 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Lowfat dairy products - microstructure, sensory properties and consumer perception
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids
Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2007, In: Journal of Agricultural and Food Chemistry. 55, 8, p. 2970-2978 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mælk og mejeriprodukter
Ipsen, Richard, 2007, Fødevarer og Kvalitet: Råvarer og Forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 221-263 43 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images
Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In: Food Quality and Preference. 19, 2, p. 232-246 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4231815
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1240
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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 › Research › peer-review
Published -
748
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
657
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published