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. 2005
  2. Published

    Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin. / Otte, Jeanette; Ipsen, Richard; Bauer, Rogert; Bjerrum, Morten J.; Waninge, Rianne.

    In: International Dairy Journal, Vol. 15, No. 3, 01.03.2005, p. 219-229.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Enzymatic hydrolysis of milk phospolipids. / Lilbæk, Hanna Maria; Fatum, Tine Muxoll; Ipsen, Richard; Sørensen, Niels Kristian.

    2005. Poster session presented at The International Lecithin and Prospholpid Society, Belgium.

    Research output: Contribution to conferencePosterResearch

  4. Published

    Exopolysaccharides from lactic acid bacteria : differences in rheological behaviour of yoghurt. / Ipsen, Richard; Folkenberg, Ditte Marie; Chen, Shaojiang; Dejmek, Petr.

    2005. Poster session presented at Gums and Stabilisers for the Food Industry, Wrexham, United Kingdom.

    Research output: Contribution to conferencePosterResearch

  5. Published

    Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin. / Otte, Jeanette A. H. Jensen; Ipsen, Richard; Bauer, Rogert; Bjerrum, Morten Jannik; Waninge, Rianne.

    In: International Dairy Journal, No. 15, 2005, p. 219-229.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Mælk er ikke bare mælk : naboens hjørne. / Ipsen, Richard; Ardö, Ylva.

    In: Danske Maelkeproducenter, 2005, p. 1-4.

    Research output: Contribution to journalJournal articleResearch

  7. Published

    Potential health benefits of texture modifying exopolysaccharides in fermented milks. / Ipsen, Richard; Folkenberg, Ditte Marie.

    2005. Abstract from Milk Products and Components in Health and Diseases, Norfa, Iceland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  8. Published

    Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures. / Folkenberg, Ditte Marie; Dejmek, Petr; Skriver, Anne; Ipsen, Richard.

    In: Journal of Texture Studies, Vol. 36, No. 2, 2005, p. 174-189.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Relationship between physical properties of casein micelles and rheology of skim milk concentrate. / Karlsson, Anders Ola; Ipsen, Richard; Schrader, K.; Ardö, Ylva.

    In: Journal of Dairy Science, Vol. 88, No. 11, 2005, p. 3784-3797.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese. / Johansen, Susanne Margrete Bølling; Laugesen, Jakob Lund; Janhøj, Thomas; Ipsen, Richard; Frøst, Michael Bom.

    Programme. Levnedsmiddelcentret, 2005. p. 1.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  11. Published

    Rheology and microstructure of rennet gels from concentrated skim milk without visible syneresis : impact of pH and NaCl. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.

    2005. Poster session presented at LMC Congress 2005, Lyngby, Denmark.

    Research output: Contribution to conferencePosterResearch

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