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, J.; Lomholt, S. B.; Ipsen, R. H.; Qvist, K. B.

    In: Journal of Dairy Research, Vol. 67, 2000, p. 597-608.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Gelation of whey protein induced by proteolysis of high pressure treatment. / Ipsen, Richard Holstein; Otte, Jeanette Anita Held; Dominguez, E.; Qvist, K. B.

    In: Australian Journal of Dairy Technology, Vol. 55, 2000, p. 49-52.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Hvordan danner valleproteiner geler, når de klippes i stykker med enzym? / Ipsen, R. H.; Otte, J.; Qvist, K. B.

    In: Maelkeritidende, No. 8, 2000, p. 226-228.

    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, J.; Ipsen, R. H.; Qvist, K. B.

    In: Milchwissenschaft, Vol. 55, No. 4, 2000, p. 197-200.

    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, R. H.; Otte, J.; Lomholt, S. B.; Qvist, K. B.

    In: Journal of Dairy Research, Vol. 67, 2000, p. 403-413.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815