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. 2016
  2. Published

    Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt. / Zhang, Lanjun; Folkenberg, Ditte Marie; Amigo Rubio, Jose Manuel; Ipsen, Richard.

    In: International Dairy Journal, Vol. 53, 2016, p. 10-19.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system. / Celigueta Torres, Isabel; Mutaf, Gülsüm; Larsen, Flemming Hofmann; Ipsen, Richard.

    In: Journal of Food Engineering, Vol. 184, 2016, p. 31-37.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems. / Liu, Guanchen; Buldo, Patrizia; Greve, Marie T.; Nielsen, Søren B.; Nielsen, Jacob H.; Ipsen, Richard.

    In: International Dairy Journal, Vol. 62, 2016, p. 43-52.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems. / Liu, Guanchen; Jæger, Tanja C.; Lund, Marianne Nissen; Nielsen, Søren B.; Ray, Colin Andrew; Ipsen, Richard.

    In: International Dairy Journal, Vol. 59, 2016, p. 1-9.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Factors influencing the gelation and rennetability of camel milk using camel chymosin. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Eshetu, Mitiku; Ipsen, Richard.

    In: International Dairy Journal, Vol. 60, 2016, p. 62-69.

    Research output: Contribution to journalConference articleResearchpeer-review

  7. Published

    Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin. / Geng, Xiaolu; Bjerrum, Morten Jannik; Arleth, Lise; Otte, Jeanette; Ipsen, Richard.

    In: International Dairy Journal, Vol. 52, 2016, p. 72-81.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Functional and technological properties of camel milk proteins : a review. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Eshetu, Mitiku; Ipsen, Richard; Kappeler, Stefan.

    In: Journal of Dairy Research, Vol. 83, No. 4, 2016, p. 422-429.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Interactions of milk proteins with low and high acyl gellan : effect on microstructure and textural properties of acidified milk. / Buldo, Patrizia; Benfeldt, Connie; Carey, Juan Pablo; Folkenberg, Ditte Marie; Jensen, Hanne Bak; Sieuwerts, Sander; Vlachvei, Kalliopi; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 60, 2016, p. 225-231.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture. / Ray, Colin Andrew; Gholamhosseinpour, Aliakbar; Ipsen, Richard; Hougaard, Anni Bygvrå.

    In: International Dairy Journal, Vol. 55, 2016, p. 38-43.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt. / Buldo, Patrizia; Benfeldt, Connie; Folkenberg, Ditte Marie; Jensen, Hanne Bak; Amigo Rubio, Jose Manuel; Sieuwerts, Sander; Thygesen, Katrine; van der Berg, Franciscus Winfried J.; Ipsen, Richard.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 72, 2016, p. 189-198.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815