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. 1998
  2. Published

    Forbedring af valleproteiners geldannelse gennem enzymatisk behandling. / Ipsen, R. H.; Otte, J.; Qvist, K. B.

    In: Maelkeritidende, Vol. 13/14, 1998, p. 336-337.

    Research output: Contribution to journalJournal articleCommunication

  3. Published

    Large-scale preparation of beta-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography. / Rotvig Kristiansen, K.; Otte, J.; Ipsen, R. H.; Qvist, K. B.

    In: International Dairy Journal, Vol. 8, 1998, p. 113-118.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge). / Masha, G. G. K.; Ipsen, R. H.; Petersen, M. A.; Jakobsen, M.

    In: World journal of microbiology & biotechnology, Vol. 14, 1998, p. 451-456.

    Research output: Contribution to journalJournal articleResearch

  5. Published

    Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin : methodological aspects. / Otte, J.; Ipsen, R. H.; Pedersen, P. S.; Wium, H.; Qvist, K. B.

    Polish journal of food and nutrition sciences. 2. ed. 1998. p. 227-231.

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

  6. Published

    The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation. / Ipsen, R. H.; Qvist, K. B.

    In: Annual transactions of the Nordic Rheology Society, Vol. 6, 1998, p. 75-77.

    Research output: Contribution to journalJournal articleResearch

ID: 4231815