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. 2003
  2. Published

    Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides. / Hassan, A. N; Ipsen, R; Jantzen, T; Qvist, K. B.

    In: Journal of Dairy Science, Vol. 86, No. 5, 2003, p. 1632-1638.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Nano-structuring by means of proteolysis : Rheology of novel gels from a-lactalbumin. / Ipsen, R.; Otte, J.

    In: Annual transaction of the nordic rheology society, Vol. 11, 2003, p. 89-93.

    Research output: Contribution to journalJournal articleResearch

  4. Published

    Protease-induced nano-tubular gels from a-lactalbumin. / Ipsen, R.; Otte, J.; Qvist, K.B.

    Ikke angivet. ed. / E. Dickinson; T. von Vliet. Royal Society of Chemistry, 2003. p. 84-92.

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

  5. Published

    Structure Formation In Yogurt: Rheology And Microstructure. / Ipsen, R.

    Ikke angivet. 2003. ed. International Dairy Federation, 2003. p. 224-232.

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

ID: 4231815