Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 1995
- Published
Mixed gels made from protein and kappa-carrageenan
Ipsen, Richard, 1995, In: Carbohydrate Polymers. 28, p. 337-339 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 1996
- Published
Aggregate formation during hydrolysis of beta-lactoglobulin with a glu and asp specific protease from Bacillus licheniformis
Otte, Jeanette, Lomholt, S. B., Ipsen, Richard, Stapelfeldt, H., Bukrinsky, J. T. & Qvist, K. B., 1996, In: Journal of Agricultural and Food Chemistry. 45, 12, p. 4889-4896 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 1997
- Published
Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH
Ipsen, Richard, Otte, Jeanette & Schumacher, E., 1997, In: Annual transactions of the Nordic Rheology Society. 5, p. 48-50 3 p.Research output: Contribution to journal › Journal article › Research
- Published
Enzymatisk induceret geldannelse af valleprotein: et reologisk studie
Ipsen, Richard, 1997, Ikke angivet. Levnedsmiddelcentret, p. 213 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Uniaxial compression of gels made from protein and kappa-carrageenan
Ipsen, Richard, 1997, In: Journal of Texture Studies. 28, p. 405-419 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 1998
- Published
Forbedring af valleproteiners geldannelse gennem enzymatisk behandling
Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 1998, In: Maelkeritidende. 13/14, p. 336-337 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Large-scale preparation of beta-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography
Rotvig Kristiansen, K., Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 1998, In: International Dairy Journal. 8, p. 113-118 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge)
Masha, G. G. K., Ipsen, Richard, Petersen, Mikael Agerlin & Jakobsen, M., 1998, In: World journal of microbiology & biotechnology. 14, p. 451-456 6 p.Research output: Contribution to journal › Journal article › Research
- Published
Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects
Otte, Jeanette, Ipsen, Richard, Pedersen, P. S., Wium, H. & Qvist, K. B., 1998, Polish journal of food and nutrition sciences. 2 ed. p. 227-231 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation
Ipsen, Richard & Qvist, K. B., 1998, In: Annual transactions of the Nordic Rheology Society. 6, p. 75-77 3 p.Research output: Contribution to journal › Journal article › Research
- 1999
- Published
Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions
Holt, C., McPhail, D., Nevison, I., Nylander, T., Otte, J. A. H., Ipsen, R., Bauer, R., Øgendal, L. H., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I. & 8 others, , 1999, In: International Journal of Food Science and Technology. 34, 5-6, p. 543-556 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin
Olsen, Karsten, Ipsen, Richard, Otte, Jeanette & Skibsted, Leif Horsfelt, 1999, In: Milchwissenschaft. 54, 10, p. 543-546 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Evaluation of crispness in food systems: an example using meringue made with egg or milk protein
Ipsen, Richard, Andersen, R. V., Jespersen, Lene, Lao, M. L. & Lohman, V., 1999, In: Annual transactions of the Nordic Rheology Society. 7, p. 39-42 4 p.Research output: Contribution to journal › Journal article › Research
- Published
Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Otte, Jeanette, Schumacher, E., Ipsen, Richard, Ju, Z. Y. & Qvist, K. B., 1999, In: International Dairy Journal. 9, 11, p. 801-812 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions
Holt, C., McPhail, D., Nylander, T., Otte, J., Ipsen, R. H., Bauer, R., Øgendal, L., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I., Sawyer, L. & 7 others, , 1999, In: International Journal of Food Science and Technology. 34, p. 587-601 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2000
- Published
Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B
Otte, Jeanette, Lomholt, S. B., Ipsen, Richard & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 597-608 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Gelation of whey protein induced by proteolysis of high pressure treatment
Ipsen, Richard, Otte, Jeanette, Dominguez, E. & Qvist, K. B., 2000, In: Australian Journal of Dairy Technology. 55, p. 49-52 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Hvordan danner valleproteiner geler, når de klippes i stykker med enzym?
Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2000, In: Maelkeritidende. 8, p. 226-228 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability
Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 2000, In: Milchwissenschaft. 55, 4, p. 197-200 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems
Ipsen, Richard, Otte, Jeanette, Lomholt, S. B. & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 403-413 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2001
- Published
Effect of hen egg production and protein composition on textural properties of egg albumen gels
Hammershøj, M., Larsen, L. B., Ipsen, Richard & Qvist, K. B., 2001, In: Journal of Texture Studies. 32, p. 105-129 25 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A
Ipsen, Richard, Otte, Jeanette, Sharma, R., Nielsen, A., Gram Hansen, L. & Qvist, K. B., 2001, In: Colloids and Surfaces B: Biointerfaces. 21, p. 173-178 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Interaction of low methoxyl pectins with skim milk: rheology and microstructure
Maroziene, A. & Ipsen, Richard, 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 47-53 7 p.Research output: Contribution to journal › Journal article › Research
- Published
Microstructure and viscosity of yoghurt with inulin added as a fat-replacer
Ipsen, Richard, Otte, Jeanette, Lozahic, G. & Qvist, K. B., 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 59-62 4 p.Research output: Contribution to journal › Journal article › Research
- Published
Molecular self-assembly of partially hydrolysed alfa-lactalbumin resulting in strong gels with a novel microstructure
Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2001, In: Journal of Dairy Research. 68, p. 277-286 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4231815
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › Research › peer-review
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750
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
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660
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
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