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. 2008
  2. Published

    Rheological properties of cold and hot filled model cream cheese. / Geng, Xiaolu; Ipsen, Richard; Liot, Frédéric.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 217-223.

    Research output: Contribution to journalConference articleResearchpeer-review

  3. Published

    Rheology and functionality of cheese powders. / Celigueta Torres, Isabel; Ipsen, Richard; Beck, Tove Kjær.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 225-227.

    Research output: Contribution to journalConference articleResearchpeer-review

  4. Published

    Scandinavian fermented milk products : traditions and current research. / Ipsen, Richard Holstein.

    Sino-european traditional fermentation food symposium. 2008. p. 54.

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

  5. Published

    Sensory and rheological characterization of acidified milk drinks. / Janhøj, Thomas; Frøst, Michael Bom; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 22, No. 5, 2008, p. 798-806.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Spectroscopic prediction of rheological properties of stirred yoghurt. / Janhøj, Thomas; Andersen, Charlotte Møller; Viereck, Nanna; Ipsen, Richard.

    In: Annual Transactions - The Nordic Rheology Society, 2008, p. 107-112.

    Research output: Contribution to journalConference articleResearchpeer-review

  7. Published

    Technology of fermented dairy products. / Ipsen, Richard Holstein.

    Sino-european traditional fermentation food symposium. 2008. p. 56.

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

  8. Published

    Thermal gelation of whey protein revisited : a dialogue between LF-NMR and rheology. / Ipsen, Richard; Larsen, Flemming Hofmann; Løkke, M.M.; Jensen, Dorit Vedel.

    Food colloids 2008: creating structure, delivering functionality; programme and abstracts. University of Le Mans, 2008. p. PO36.

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

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