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. 1997
  2. Published

    Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH. / Ipsen, R. H.; Otte, J.; Schumacher, E.

    In: Annual transactions of the Nordic Rheology Society, Vol. 5, 1997, p. 48-50.

    Research output: Contribution to journalJournal articleResearch

  3. Published

    Enzymatisk induceret geldannelse af valleprotein : et reologisk studie. / Ipsen, R. H.

    Ikke angivet. Levnedsmiddelcentret, 1997. p. 213.

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

  4. Published

    Uniaxial compression of gels made from protein and kappa-carrageenan. / Ipsen, R. H.

    In: Journal of Texture Studies, Vol. 28, 1997, p. 405-419.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815