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. 2014
  2. Published

    Dynamic ultra-high pressure homogenisation of milk case in concentrates : influence of casein content. / Sørensen, Hanne; Mortensen, Kell; Sørland, Geir Humborsted; Larsen, Flemming Hofmann; Paulsson, Marie; Ipsen, Richard.

    In: Innovative Food Science and Emerging Technologies, Vol. 26, 2014, p. 143–152.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Emulsifying salt and Cheddar cheese age : functionality in cheese powder production. / Hougaard, Anni Bygvrå; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.

    2014. Poster session presented at The Ninth Cheese Symposium, Cork, Ireland.

    Research output: Contribution to conferencePosterResearch

  4. Published

    Emulsifying salt and Cheddar cheese age : functionality in cheese powder production. / Hougaard, Anni B.; Gholamhosseinpour, Ali; Varming, Camilla; Ardö, Ylva; Ipsen, Richard.

    2014. Abstract from 15th Food Colloids Conference, Karlsruhe, Germany.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  5. Published

    Emulsifying salt and Cheddar cheese age : functionality in cheese powder production. / Hougaard, Anni B.; Gholamhosseinpour, Ali; Varming, Camilla; Ardö, Ylva ; Ipsen, Richard.

    2014. Poster session presented at 15th Food Colloids Conference, Karlsruhe, Germany.

    Research output: Contribution to conferencePosterResearch

  6. Published

    Exchanging emulsifying salt with dairy-based ingredients in cheese powder production. / Hougaard, Anni Bygvrå; Varming, Camilla; Ardö, Ylva Margareta; Ipsen, Richard.

    2014. Abstract from The Ninth Cheese Symposium, Cork, Ireland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  7. Published

    Investigation of consecutive fouling and cleaning cycles of ultrafiltration membranes used for whey processing. / Berg, Thilo Heinz Alexander; Knudsen, Jes Christian; Ipsen, Richard; van der Berg, Franciscus Winfried J; Holst, Hans H.; Tolkach, Alexander.

    In: International Journal of Food Engineering, Vol. 10, No. 3, 2014, p. 367–381.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion. / Rauh, Valentin M.; Sundgren, Anja; Bakman, Mette; Ipsen, Richard; Paulsson, Maria; Larsen, Lotte B.; Hammershøj, Marianne.

    In: International Dairy Journal, Vol. 38, No. 2, 2014, p. 199-207.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Plasmin activity in UHT milk : relationship between proteolysis, age gelation, and bitterness. / Rauh, Valentin; Johansen, Lene B.; Ipsen, Richard; Paulsson, Marie; Larsen, Lotte Bach; Hammershøj, Marianne.

    In: Journal of Agricultural and Food Chemistry, Vol. 62, No. 28, 2014, p. 6852-6860.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Stability of cheese emulsions for spray drying. / Varming, Camilla; Hougaard, Anni Bygvrå; Ardö, Ylva Margareta; Ipsen, Richard.

    In: International Dairy Journal, Vol. 39, No. 1, 2014, p. 60-63.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method. / Rauh, Valentin; Bakman, Mette; Ipsen, Richard; Paulsson, Marie; Larsen, Lotte Bach; Hammershøj, Marianne.

    In: International Dairy Journal, Vol. 38, No. 1, 2014, p. 74-80.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815