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. 2001
  2. Published

    Effect of hen egg production and protein composition on textural properties of egg albumen gels. / Hammershøj, M.; Larsen, L. B.; Ipsen, R. H.; Qvist, K. B.

    In: Journal of Texture Studies, Vol. 32, 2001, p. 105-129.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A. / Ipsen, R. H.; Otte, J.; Sharma, R.; Nielsen, A.; Gram Hansen, L.; Qvist, K. B.

    In: Colloids and Surfaces B: Biointerfaces, Vol. 21, 2001, p. 173-178.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Interaction of low methoxyl pectins with skim milk : rheology and microstructure. / Maroziene, A.; Ipsen, R. H.

    In: Annual transactions of the Nordic Rheology Society, Vol. 9, 2001, p. 47-53.

    Research output: Contribution to journalJournal articleResearch

  5. Published

    Microstructure and viscosity of yoghurt with inulin added as a fat-replacer. / Ipsen, R. H.; Otte, J.; Lozahic, G.; Qvist, K. B.

    In: Annual transactions of the Nordic Rheology Society, Vol. 9, 2001, p. 59-62.

    Research output: Contribution to journalJournal articleResearch

  6. Published

    Molecular self-assembly of partially hydrolysed alfa-lactalbumin resulting in strong gels with a novel microstructure. / Ipsen, R. H.; Otte, J.; Qvist, K. B.

    In: Journal of Dairy Research, Vol. 68, 2001, p. 277-286.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Protease induced gelation of mixtures of alfa-lactalbumin and beta-lactoglobulin. / Ipsen, R. H.; Bülow-Olsen, K.; Otte, J.; Qvist, K. B.

    In: Milchwissenschaft, Vol. 56, No. 9, 2001, p. 492-495.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815