Richard Ipsen

Research output

Research output per year 1995 2005 2006 2007 2008 2010 2014 2016 2017 2018 2023

• 4451 Citations
• 161 Journal article
• 13 Article in proceedings
• 13 Poster
• 10 Conference abstract in proceedings
• 29 More
  • 9 Conference abstract for conference
  • 7 Conference article
  • 4 Book chapter
  • 4 Review
  • 3 Paper
  • 1 Report chapter
  • 1 Editorial

Research output per year

Research output per year

Search results

• 2023

  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 Access

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  25 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 Access

  File
  23 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 Access

  File
  45 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 Access

  File
  49 Downloads (Pure)
• 2022

  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 Access

  File
  47 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 Access

  File
  2 Citations (Scopus)

  30 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
  5 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 Access

  File
  9 Citations (Scopus)

  29 Downloads (Pure)

• Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles

  Madsen, M., Khan, S., Kunstmann, S., Aachmann, F. L., Ipsen, R., Westh, P., Emanuelsson, C. & Svensson, B., 2022, In: Food Chemistry: Molecular Sciences. 5, 11 p., 100137.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File
  5 Citations (Scopus)

  13 Downloads (Pure)

• Water mobility and microstructure of acidified milk model gels with added whey protein ingredients

  Li, R., Czaja, T. P., Glover, Z. J., Ipsen, R., Jæger, T. C., Rovers, T. A. M., Simonsen, A. C., Svensson, B., van den Berg, F. & Hougaard, A. B., 2022, In: Food Hydrocolloids. 127, 13 p., 107548.

  Research output: Contribution to journal › Review › Research › peer-review

  Open Access

  File
  57 Downloads (Pure)
• 2021

  Cheese powders as emulsifier in mayonnaise

  da Silva, D. F., Bettera, L., Ipsen, R. & Hougaard, A. B., 2021, In: LWT. 151, 4 p., 112188.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File
  2 Citations (Scopus)

  35 Downloads (Pure)

• Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate

  Li, R., Rovers, T. A. M., Jæger, T. C., Hougaard, A. B., Svensson, B., Simonsen, A. C. & Ipsen, R., 2021, In: International Dairy Journal. 112, 9 p., 104860.

  Research output: Contribution to journal › Journal article › Research › peer-review
  6 Citations (Scopus)

• Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

  da Silva, D. F., Wang, H., Czaja, T. P., van den Berg, F., Kirkensgaard, J. J. K., Ipsen, R. & Hougaard, A. B., 2021, In: Powder Technology. 378, Part A, p. 227-236 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  8 Citations (Scopus)

• Impact of Alginate Mannuronic-Guluronic Acid Contents and pH on Protein Binding Capacity and Complex Size

  Madsen, M., Westh, P., Khan, S., Ipsen, R., Almdal, K., Aachmann, F. L. & Svensson, B., 2021, In: Biomacromolecules. 22, 2, p. 649-660

  Research output: Contribution to journal › Journal article › Research › peer-review
  18 Citations (Scopus)

• Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems

  Li, R., Rovers, T. A. M., Jæger, T. C., Wijaya, W., Hougaard, A. B., Simonsen, A. C., Svensson, B. & Ipsen, R., 2021, In: International Dairy Journal. 115, 11 p., 104946.

  Research output: Contribution to journal › Journal article › Research › peer-review
  1 Citation (Scopus)

• Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

  Shirotani, N., Hougaard, A. B., Lametsch, R., Petersen, M. A., Rattray, F. P. & Ipsen, R., 2021, In: Food Chemistry. 340, 10 p., 128152.

  Research output: Contribution to journal › Journal article › Research › peer-review
  27 Citations (Scopus)

• Tunable mixed micellization of β-casein in the presence of κ-casein

  Wijaya, W., Khan, S., Madsen, M., Møller, M. S., Maria Rovers, T. A., Jæger, T. C., Ipsen, R., Westh, P. & Svensson, B., 2021, In: Food Hydrocolloids. 113, 8 p., 106459.

  Research output: Contribution to journal › Journal article › Research › peer-review
  2 Citations (Scopus)

• Understanding the fermentation factors affecting the separability of fermented milk: A model system study

  Priyashantha, H., Buldo, P., Berg, T., Gilleladen, C. & Ipsen, R., 2021, In: Food Structure. 30, 11 p., 100232.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  3 Citations (Scopus)

  14 Downloads (Pure)
• 2020

  Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders

  Da Silva, D. F., Vlachvei, K., Geng, X., Ahrné, L., Ipsen, R. & Hougaard, A. B., 2020, In: International Dairy Journal. 103, 9 p., 104630.

  Research output: Contribution to journal › Journal article › Research › peer-review
  2 Citations (Scopus)

• Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

  da Silva, D. F., Tziouri, D., Ahrné, L., Bovet, N., Larsen, F. H., Ipsen, R. & Hougaard, A. B., 2020, In: Journal of Food Engineering. 270, 8 p., 109763.

  Research output: Contribution to journal › Journal article › Research › peer-review
  8 Citations (Scopus)

• Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data

  Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, R. & Bredie, W. L. P., 2020, In: Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File
  14 Citations (Scopus)

  50 Downloads (Pure)

• Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts

  Felix da Silva, D., Tziouri, D., Ipsen, R. & Hougaard, A. B., 2020, In: LWT. 127, 5 p., 109412.

  Research output: Contribution to journal › Journal article › Research › peer-review
  1 Citation (Scopus)
• 2019

  Associative phase separation of potato protein and anionic polysaccharides

  Stounbjerg, L., Vestergaard, C., Andreasen, B. & Ipsen, R., 2019, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 566, p. 104-112

  Research output: Contribution to journal › Journal article › Research › peer-review
  20 Citations (Scopus)

• Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture

  da Silva, D. F., Vlachvei, K., Tziouri, D., Hougaard, A. B., Ipsen, R. & Ahrné, L., 2019, In: LWT. 103, p. 266-270 5 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  4 Citations (Scopus)

• Contrasting Assemblies of Oppositely Charged Proteins

  Ainis, W. N., Boire, A., Solé-Jamault, V., Nicolas, A., Bouhallab, S. & Ipsen, R., 2019, In: Langmuir. 35, 30, p. 9923-9933

  Research output: Contribution to journal › Journal article › Research › peer-review
  17 Citations (Scopus)

• Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk

  Genene, A., Hansen, E. B., Eshetu, M., Hailu, Y. & Ipsen, R., 2019, In: LWT. 101, p. 404-409 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  33 Citations (Scopus)

• Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

  Bekele, B., Hansen, E. B., Eshetu, M., Ipsen, R. & Hailu, Y., 2019, In: Journal of Dairy Science. 102, 2, p. 1108-1115

  Research output: Contribution to journal › Journal article › Research › peer-review
  43 Citations (Scopus)

• Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk

  Berhe, T., Ipsen, R., Seifu, E., Kurtu, M. Y., Fugl, A. J. B. & Hansen, E. B., 2019, In: FEMS Microbiology Letters. 366, 11, 6 p., fnz128.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  20 Citations (Scopus)

  22 Downloads (Pure)

• Microparticles formed by heating potato protein—polysaccharide electrostatic complexes

  Stounbjerg, L., Andreasen, B. & Ipsen, R., 2019, In: Journal of Food Engineering. 263, p. 79-86 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  9 Citations (Scopus)

• Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

  Ainis, W. N., Ersch, C., Farinet, C., Yang, Q., Glover, Z. J. & Ipsen, R., 2019, In: Food Hydrocolloids. 87, p. 723-733 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  27 Citations (Scopus)

  20 Downloads (Pure)

• The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin

  Geng, X., Kirkensgaard, J. J. K., Arleth, L., Otte, J. & Ipsen, R., 2019, In: Soft Matter. 15, 24, p. 4787-4796

  Research output: Contribution to journal › Journal article › Research › peer-review
  7 Citations (Scopus)
• 2018

  Beverage clouding agents: Review of principles and current manufacturing current manufacturing

  Stounbjerg, L. C., Vestergaard, C., Andreasen, B. & Ipsen, R., 2018, In: Food Reviews International. 34, 7, p. 613-638 26 p.

  Research output: Contribution to journal › Review › Research › peer-review
  18 Citations (Scopus)

• Casein-Based Powders: Characteristics and Rehydration Properties

  Silva, D. F. D., Ahrné, L., Ipsen, R. & Hougaard, A. B., 2018, In: Comprehensive Reviews in Food Science and Food Safety. 17, 1, p. 240-254 15 p.

  Research output: Contribution to journal › Review › Research › peer-review
  43 Citations (Scopus)

• Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

  da Silva Tenório, D. F., Hirschberg, C., Ahrne, L., Hougaard, A. B. & Ipsen, R., 2018, In: Journal of Food Engineering. 237, p. 215-225 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  27 Citations (Scopus)

• Comparison of the acidification activities of commercial starter cultures in camel and bovine milk

  Berhe, T., Ipsen, R., Seifu, E., Kurtu, M. Y., Eshetu, M. & Hansen, E. B., Mar 2018, In: Lebensmittel - Wissenschaft und Technologie. 89, p. 123-127 5 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  30 Citations (Scopus)

• Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

  Stender, E. G. P., Khan, S., Ipsen, R., Madsen, F., Hägglund, P., Abou Hachem, M., Almdal, K., Westh, P. & Svensson, B., 2018, In: Food Hydrocolloids. 75, p. 157-163 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  25 Citations (Scopus)

• Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugation

  Khan, S., Birch, J., Van Calsteren, M-R., Ipsen, R., Peters, G. H. J., Svensson, B., Harris, P. & Almdal, K., May 2018, In: International Journal of Biological Macromolecules. 111, p. 746-754 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  4 Citations (Scopus)

• Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

  Stender, E. G. P., Koutina, G., Almdal, K., Hassenkam, T., Mackie, A., Ipsen, R. & Svensson, B., 2018, In: Food & Function. 9, 2, p. 797-805 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  21 Citations (Scopus)

• Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

  Ainis, W., Ersch, C. & Ipsen, R., 2018, In: Food Hydrocolloids. 77, p. 397-406 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  49 Citations (Scopus)

• Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

  da Silva, D. F., Ahrne, L., Larsen, F. H., Hougaard, A. B. & Ipsen, R., 2018, In: Powder Technology. 323, p. 139-148 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  39 Citations (Scopus)

• Physicochemical properties of milk protein ingredients and their acid gelation behaviour in different ionic environments

  Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A. & Ipsen, R., 2018, In: International Dairy Journal. 85, p. 16-20 5 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  6 Citations (Scopus)

• Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer Dimer Equilibrium

  Khan, S., Ipsen, R., Almdal, K., Svensson, B. & Harris, P., 2018, In: Biomacromolecules. 19, 7, p. 2905-2912 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  21 Citations (Scopus)

• Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

  Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, M. A., Lametsch, R., Rattray, F. P. & Ipsen, R., 2018, In: International Dairy Journal. 81, p. 122-130 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  38 Citations (Scopus)

• Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

  Celigueta Torres, I., Amigo Rubio, J. M., Knudsen, J. C., Tolkach, A., Mikkelsen, B. Ø. & Ipsen, R., 2018, In: International Dairy Journal. 81, p. 62-71 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  69 Citations (Scopus)

• The effect of alginates on in vitro gastric digestion of particulated whey protein

  Koutina, G., Ioannidi, E., Melo Nogueira, B. & Ipsen, R., 2018, In: International Journal of Dairy Technology. 77, 2, p. 469-477 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  10 Citations (Scopus)

• The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein

  Koutina, G., Ray, C. A., Lametsch, R. & Ipsen, R., 2018, In: International Dairy Journal. 77, p. 10-18 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  25 Citations (Scopus)
• 2017

  Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk

  Fugl, A., Berhe, T., Kiran, A., Hussain, S., Laursen, M. F., Bahl, M. I., Hailu, Y., Sørensen, K. I., Guya, M. E., Ipsen, R. & Hansen, E. B., 2017, In: International Dairy Journal. 73, p. 19-24 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  37 Citations (Scopus)

• Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin: A Review

  Berhe, T., Kurtu, M. Y., Ipsen, R., Hailu, Y. & Eshetu, M., 2017, In: East Africa Journal of Sciences. 11, 2, p. 99-106 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  184 Downloads (Pure)

• Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins

  Celigueta Torres, I., Nieto, G., Nylander, T., Simonsen, A. C., Tolkach, A. & Ipsen, R., 2017, In: Journal of Dairy Research. 84, 2, p. 229-238 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  6 Citations (Scopus)

• Effect of repeat unit structure and molecular mass of lactic acid bacteria hetero-exopolysaccharides on binding to milk proteins

  Birch, J., Hardarson, H. K., Khan, S., Van Calsteren, M-R., Ipsen, R., Garrigues, C., Almdal, K., Abou Hachem, M. & Svensson, B., 2017, In: Carbohydrate Polymers. 177, p. 406-414 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File
  13 Citations (Scopus)

  123 Downloads (Pure)