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Richard Ipsen
Richard Ipsen
Professor emeritus in Food Structure Engineering, University of Copenhagen
Verifisert e-postadresse på food.ku.dk - Startside
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Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides
AN Hassan, R Ipsen, T Janzen, KB Qvist
Journal of dairy science 86 (5), 1632-1638, 2003
3982003
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
TK Thorning, HC Bertram, JP Bonjour, L De Groot, D Dupont, E Feeney, ...
The American journal of clinical nutrition 105 (5), 1033-1045, 2017
3932017
Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures
DM Folkenberg, P Dejmek, A Skriver, HS Guldager, R Ipsen
International Dairy Journal 16 (2), 111-118, 2006
1922006
Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks
MT Sejersen, T Salomonsen, R Ipsen, R Clark, C Rolin, SB Engelsen
International Dairy Journal 17 (4), 302-307, 2007
1662007
Functional and technological properties of camel milk proteins: A review
Y Hailu, EB Hansen, E Seifu, M Eshetu, R Ipsen, S Kappeler
Journal of Dairy Research 83 (4), 422-429, 2016
1532016
Relationship between physical properties of casein micelles and rheology of skim milk concentrate
AO Karlsson, R Ipsen, K Schrader, Y Ardö
Journal of dairy science 88 (11), 3784-3797, 2005
1472005
Stabilisation of acidified skimmed milk with HM pectin
S Jensen, C Rolin, R Ipsen
Food hydrocolloids 24 (4), 291-299, 2010
1402010
Sensory and rheological characterization of acidified milk drinks
T Janhøj, MB Frøst, R Ipsen
Food Hydrocolloids 22 (5), 798-806, 2008
1372008
Self-assembly of partially hydrolysed α-lactalbumin
R Ipsen, J Otte
Biotechnology advances 25 (6), 602-605, 2007
1232007
Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures
DM Folkenberg, P Dejmek, A Skriver, R Ipsen
Journal of texture studies 36 (2), 174-189, 2005
1212005
Processing challenges and opportunities of camel dairy products
T Berhe, E Seifu, R Ipsen, MY Kurtu, EB Hansen
International journal of food science 2017 (1), 9061757, 2017
1152017
Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt
IC Torres, T Janhøj, BØ Mikkelsen, R Ipsen
International Dairy Journal 21 (9), 645-655, 2011
1082011
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
IC Torres, JM Amigo, JC Knudsen, A Tolkach, BØ Mikkelsen, R Ipsen
International Dairy Journal 81, 62-71, 2018
1072018
Sensory and rheological characterization of low‐fat stirred yogurt
T Janhøj, CB Petersen, MB FrØSt, R Ipsen
Journal of Texture Studies 37 (3), 276-299, 2006
1072006
Influence of calcium on the self-assembly of partially hydrolyzed α-lactalbumin
JF Graveland-Bikker, R Ipsen, J Otte, CG de Kruif
Langmuir 20 (16), 6841-6846, 2004
1052004
Large-scale preparation of β-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography
KR Kristiansen, J Otte, R Ipsen, KB Qvist
International Dairy Journal 8 (2), 113-118, 1998
991998
Microparticulated whey proteins for improving dairy product texture
R Ipsen
International Dairy Journal 67, 73-79, 2017
962017
Improving the yield of mozzarella cheese by phospholipase treatment of milk
HM Lilbaek, ML Broe, E Høier, TM Fatum, R Ipsen, NK Sørensen
Journal of Dairy Science 89 (11), 4114-4125, 2006
892006
Aggregate Formation during Hydrolysis of β-Lactoglobulin with a Glu and Asp Specific Protease from Bacillus licheniformis
J Otte, SB Lomholt, R Ipsen, H Stapelfeldt, JT Bukrinsky, KB Qvist
Journal of agricultural and food chemistry 45 (12), 4889-4896, 1997
891997
Plasmin activity in UHT milk: Relationship between proteolysis, age gelation, and bitterness
VM Rauh, LB Johansen, R Ipsen, M Paulsson, LB Larsen, M Hammershøj
Journal of agricultural and food chemistry 62 (28), 6852-6860, 2014
882014
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Artikler 1–20