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

    Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

    Stender, E. G. P., Koutina, G., Almdal, K., Hassenkam, Tue, Mackie, A., Ipsen, Richard & Svensson, B., 2018, In: Food & Function. 9, 2, p. 797-805 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  2. Published

    Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

    Stender, E. G. P., Khan, S., Ipsen, Richard, Madsen, F., Hägglund, Per Mårten, Abou Hachem, M., Almdal, K., Westh, P. & Svensson, B., 2018, In: Food Hydrocolloids. 75, p. 157-163 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  3. Published

    Beverage clouding agents: Review of principles and current manufacturing current manufacturing

    Stounbjerg, L. C., Vestergaard, C., Andreasen, B. & Ipsen, Richard, 2018, In: Food Reviews International. 34, 7, p. 613-638 26 p.

    Research output: Contribution to journalReviewpeer-review

  4. Published

    Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

    da Silva, D. F., Ahrné, Lilia, Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Powder Technology. 323, p. 139-148 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  5. Published

    Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

    da Silva Tenório, D. F., Hirschberg, C., Ahrné, Lilia, Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Journal of Food Engineering. 237, p. 215-225 11 p.

    Research output: Contribution to journalJournal articlepeer-review

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