Research output per year
Research output per year
Personal profile
Short presentation
I'm professor in Food Structure Engineering, and my field of research is understanding how molecular properties and interactions determine final product quality. My focus is on the texture and microstructure of dairy products.
Primary fields of research
- Milk protein functionality
- Modification of functional properties using enzymatic or other treatments
- Gelation and interfacial properties
- Rheology and microstructure of dairy products
- Acid milk gels
- Interactions between milk proteins and exopolysaccharides (EPS)
- Interactions of milk proteins with other food proteins
- Cheese functionality (melting)
- How food structure affects satiety
CV
Education
1982: MSc, Dairy Technology, The Royal Veterinary and Agricultural University, Copenhagen, DK
Employments
2020-present: Professor emeritus, Department of Food Science
2010: Professor (with special responsibilities) in Food Structure Engineering from 1st March 2010. Research group leader, Dairy Technology from 1st February 2010 and from November 2010 - March 2011 Acting Head of Department, Department of Food Science
2001- Permanent position as associate professor, Dairy Technology, Department of Food Science, KVL (merged 2007 with University of Copenhagen as the Faculty of Life Sciences)
1999-01 Associate professor, Department of Dairy and Food Science, KVL
1996-99 Research assistant professor, Department of Dairy and Food Science, KVL
1991-95 Associate professor, Department of Dairy and Food Science, Royal Veterinary and Agricultural University (KVL), Frederiksberg, DK
1990-1991: Head of Department, Dept. of Product and Food Technology, Danish Meat Trade College, Roskilde, DK
1985-1989: Researcher, Dept. of Product Technology, Government Research Institute for the Dairy Industry, Hillerød, DK
1983-1985: Associate Expert, FAO`s Regional Dairy Training Centre, Naivasha, Kenya.
1982-1983: Compulsory military service (Civil defence force)
Teaching
Supervision of >150 B Sc and M Sc students, almost all in collaboration with industry.
Supervision of PhD students: 20 in total, co-supervision of 8 PhD students
Knowledge of languages
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Oral / Signing |
Writing |
Reading |
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Danish |
Mother tongue |
Mother tongue |
Mother tongue |
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English |
High level of academic fluency |
High level of academic fluency |
High level of academic fluency |
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German |
Basic |
Basic |
Can read scientific papers |
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Swedish and Norwegian |
Fluent |
Basic |
Fluent |
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Russian |
Very basic |
Very basic |
Very basic |
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Danish Sign Language |
Fluent |
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Keywords
- Food processing
- ???Bioimaging - planter, dyr og mikroorganismer???
- Dairy technology
- Food ingredients
- Bioimaging
- confocal laser scanning microscopy
- Dairy products
- Dairy ingredients
- Proteines
- Dairy products
- Fermented dairy products
- Whey protein
- alfa-lactalbumin
- beta-lactoglobulin
- Faculty of Science
- Fermented dairy products
- Structure-Function Relationships
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Research output
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Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis
Mohammad-Beigi, H., Wijaya, W., Madsen, M., Hayashi, Y., Li, R., Maria Rovers, T. A., Jæger, T. C., Buell, A. K., Hougaard, A. B., Kirkensgaard, J. J. K., Westh, P., Ipsen, R. & Svensson, B., 2023, In: Food Hydrocolloids. 137, 12 p., 108373.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile5 Citations (Scopus)28 Downloads (Pure) -
Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy
Li, R., Ebbesen, M. F., Glover, Z. J., Jæger, T. C., Rovers, T. A. M., Svensson, B., Brewer, J. R., Simonsen, A. C., Ipsen, R. & Hougaard, A. B., 2023, In: Food Hydrocolloids. 138, 12 p., 108468.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile4 Citations (Scopus)24 Downloads (Pure) -
Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels
Laursen, A. K., Dyrnø, S. B., Steven Mikkelsen, K., Czaja, T. P., Rovers, T. A. M., Ipsen, R. & Ahrné, L., 2023, In: Food Research International. 169, 8 p., 112846.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile6 Citations (Scopus)47 Downloads (Pure) -
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Laursen, A. K., Czaja, T. P., Rovers, T. A. M., Ipsen, R., Barone, G. & Ahrné, L., 2023, In: International Dairy Journal. 141, 10 p., 105611.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile5 Citations (Scopus)55 Downloads (Pure) -
In situ SAXS study of non-fat milk model systems during heat treatment and acidification
Li, R., Jæger, T. C., Rovers, T. A. M., Svensson, B., Ipsen, R., Kirkensgaard, J. J. K. & Hougaard, A. B., 2022, In: Food Research International. 157, 11 p., 111292.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile8 Citations (Scopus)48 Downloads (Pure) -
Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods
Havmand, P. U., Zachariassen, L. G., Ipsen, R. & Poulsen, V. K., 2022, In: Journal of Dairy Research. 89, 2, p. 194-200 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile2 Citations (Scopus)32 Downloads (Pure) -
Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate
Madsen, M., Ronne, M. E., Li, R., Greco, I., Ipsen, R. & Svensson, B., 2022, In: Food & Function. 13, 16, p. 8375-8387 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
6 Citations (Scopus) -
Texture and microstructure of heat and acid induced gels from buffalo and cow milk
Laursen, A. K., Rovers, T. A. M., Ipsen, R. & Ahrné, L., 2022, In: International Dairy Journal. 129, 10 p., 105299.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile13 Citations (Scopus)29 Downloads (Pure)
Activities
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Phospholipase in cheese making
Richard Ipsen (Speaker)
11 Nov 2008 → 14 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
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Technology of fermented dairy products
Richard Ipsen (Speaker)
3 Nov 2008 → 7 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
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Danish fruit vinegars: starting a high quality production
Richard Ipsen (Speaker)
3 Nov 2008 → 7 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
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Scandinavian fermented milk products: traditions and current research
Richard Ipsen (Speaker)
3 Nov 2008 → 7 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
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Exopolysaccharides (EPS) in fermented dairy products
Richard Ipsen (Speaker)
3 Nov 2008 → 7 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
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Kursus for AlfaLaval, Kolding
Richard Ipsen (Organizer)
30 Oct 2007Activity: Participating in an event - types › Organisation of and participation in conference
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Mejeriteknologi
Richard Ipsen (Participant)
9 Oct 2007 → 12 Oct 2007Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
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The effect of interactions between casein micelles and polysaccharides on dairy product microstructure
Richard Ipsen (Lecturer)
2 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution