Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- 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
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Exchanging emulsifying salt with dairy-based ingredients in cheese powder production
Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.Research output: Contribution to conference › Conference abstract for conference › Research
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Exopolysaccharider og teksturegenskaber
Folkenberg, D. M., Skriver, A., Dejmek, P. & Ipsen, Richard, 2006, In: Maelkeritidende. 17, p. 388-390 3 p.Research output: Contribution to journal › Journal article › Communication
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Exopolysaccharides (EPS) in fermented dairy products
Ipsen, Richard, 2008, Sino-european traditional fermentation food symposium. p. 25 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Exopolysaccharides from lactic acid bacteria: differences in rheological behaviour of yoghurt
Ipsen, Richard, Folkenberg, D. M., Chen, S. & Dejmek, P., 2005. 1 p.Research output: Contribution to conference › Poster › Research
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Factors influencing the gelation and rennetability of camel milk using camel chymosin
Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M. & Ipsen, Richard, 2016, In: International Dairy Journal. 60, p. 62-69 8 p.Research output: Contribution to journal › Conference article › Research › peer-review
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Food for the future - challenges and possibilities
Ipsen, Richard, 2011, In: Scenario. 5, p. 54-55 2 p.Research output: Contribution to journal › Journal article › Communication
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Food rheology: a personal view of the past and future
Ipsen, Richard, 2008, In: Annual Transactions - The Nordic Rheology Society. p. 29-36 8 p.Research output: Contribution to journal › Conference article › Research › peer-review
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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
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Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin
Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, p. 219-229 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4231815
Most downloads
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1243
downloads
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
Published -
750
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
661
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published