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. 2000
  2. Published

    Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B

    Otte, Jeanette, Lomholt, S. B., Ipsen, Richard & Qvist, K. B., 2000, In : Journal of Dairy Research. 67, p. 597-608 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Gelation of whey protein induced by proteolysis of high pressure treatment

    Ipsen, Richard, Otte, Jeanette, Dominguez, E. & Qvist, K. B., 2000, In : Australian Journal of Dairy Technology. 55, p. 49-52 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Hvordan danner valleproteiner geler, når de klippes i stykker med enzym?

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2000, In : Maelkeritidende. 8, p. 226-228 3 p.

    Research output: Contribution to journalJournal articleCommunication

  5. Published

    Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability

    Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 2000, In : Milchwissenschaft. 55, 4, p. 197-200 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems

    Ipsen, Richard, Otte, Jeanette, Lomholt, S. B. & Qvist, K. B., 2000, In : Journal of Dairy Research. 67, p. 403-413 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815