Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
Ingredient and Dairy Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 2000
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Communication
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
ID: 4231815
Most downloads
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999
downloads
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 -
688
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
607
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published