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. 2012
  2. Published

    Binding interactions between a-glucans from Lactobacillus reuteri and milk proteins characterised by surface plasmon resonance. / Diemer, Silja Kej; Svensson, Birte; Babol, Linnéa N.; Cockburn, Darrell; Grijpstra, Pieter; Dijkhuizen, Lubbert; Folkenberg, Ditte M. ; Garrigues, Christel; Ipsen, Richard.

    In: Food Biophysics, Vol. 7, No. 3, 2012, p. 220-226.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein. / Celigueta Torres, Isabel; Amigo Rubio, Jose Manuel; Ipsen, Richard.

    In: Journal of Food Engineering, Vol. 109, No. 4, 2012, p. 721-729.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815