Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
ORCID: 0000-0003-2658-414X
1 - 4 out of 4Page size: 10
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Cremet mundfylde i yoghurt - ved rigtigt valg af bakteriekultur
Ipsen, Richard, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 18 1 p.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
- Published
Cremethed - også med lavt fedtindhold
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In: Maelkeritidende. 120, 4, p. 74-76 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Struktur og tekstur i modelsystemer: gul ost fra koncentreret mælk - del I
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Maelkeritidende. 120, 20, p. 449-451 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Synerese i løbegeler: forståelse og kvantificering
Janhøj, T., Ipsen, Richard, Dejmek, P. & van der Berg, Franciscus Winfried J, 2007, In: Maelkeritidende. 120, 5, p. 92-93 2 p.Research output: Contribution to journal › Journal article › Communication
ID: 4231815
Most downloads
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1242
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 -
659
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published