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

  1. Published

    Danish fruit vinegars: starting a high quality production

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 46 1 p.

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

  2. Published

    Exopolysaccharides (EPS) in fermented dairy products

    Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 25 1 p.

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

  3. Published

    Food rheology: a personal view of the past and future

    Ipsen, Richard, 2008, In : Annual Transactions - The Nordic Rheology Society. p. 29-36 8 p.

    Research output: Contribution to journalConference article

  4. Published

    Increased Cheese Yield Through Application of Phospholipase: Elucidating the Mechanism and the Influence of Adding Extra Phospholipids to Cheese Milk

    Ipsen, Richard, Diemer, S. K., Lilbæk, H., Nielsen, P. M. & Høier, E., 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  5. Published

    Infusion pasteurization of milk: Influence on the viscosity and casein micelle size

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  6. Published

    Infusion pasteurization of whole milk and skim milk: influence on viscosity and particle size

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2008, In : Annual Transactions - The Nordic Rheology Society. p. 215 1 p.

    Research output: Contribution to journalConference article

  7. Published

    Primary Proteolysis in Concentrated Casein Systems with Added Whey Protein

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  8. Published

    Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

    Arltoft, D., Madsen, F. & Ipsen, Richard, 2008, In : Food Hydrocolloids. 22, 4, p. 660-673 14 p.

    Research output: Contribution to journalJournal article

  9. Published

    Relative influence of a-lactalbumin and ß-lactoglobulin on the viscosity of whey protein solutions

    Andersen, J. G., Ipsen, Richard & Karlsson, A. O., 2008, In : Annual Transactions - The Nordic Rheology Society. p. 175-178 4 p.

    Research output: Contribution to journalConference article

  10. Published

    Reologi afslører fødevarers struktur og kvalitet

    Ipsen, Richard, 2008, In : Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 12-15 4 p.

    Research output: Contribution to journalJournal article

Previous 1 2 Next

ID: 4231815