Richard Ipsen

Search results

• 2010

  Effect of mechanical treatment on syneresis of cheese curd

  Geng, X., Bager, A. N., van der Berg, F. W. J. & Ipsen, R., 2010, IDF symposium on microstructure of dairy products: Tromsø, 2010. p. 19-20 2 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

• Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt

  Celigueta Torres, I., Ipsen, R., Janhøj, T. & Mikkelsen, B. Ø., 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 44-46 3 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

• Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk

  Diemer, S. K., Garrigues, C., Folkenberg, D. M., Arneborg, N. & Ipsen, R., 2010, IDF symposium on science and technology of fermented milk: Tromsø, 2010. p. 11-12 2 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
• 2009

  Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties

  Hougaard, A. B. & Ipsen, R., 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). p. 384-387

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

• Microparticulated whey protein as fat replacer in yoghurt

  Celigueta Torres, I., Ipsen, R., Knudsen, J. C. & Østergaard, B. B., 2009, ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. Fischer, P., Pollard, M. & Windhab, E. J. (eds.). Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, p. 404-407 4 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
• 2006

  Characterizing low ester pectin microstructure in model milk gels by direct immunostaining and CLSM

  Arltoft, D. B., Madsen, F. & Ipsen, R., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 91-95 5 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

• Mozzarella cheese made from phospholipase treated milk

  Lilbæk, H. M., Broe, M. L., Fatum, T. M., Høier, E., Ipsen, R. & Sørensen, N. K., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 287-291 5 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

• Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures

  Karlsson, A. O., Ipsen, R., Gunasekaran, S. & Ardö, Y., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

• The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

  Ipsen, R., Folkenberg, D. M., Skriver, A. & Dejmek, P., 2006, Proceedings of the 4. International Symposium on Food Rheology and Structure. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 589-590 2 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
• 2003

  Protease-induced nano-tubular gels from a-lactalbumin

  Ipsen, R., Otte, J. & Qvist, K. B., 2003, Ikke angivet. E. Dickinson & T. von Vliet (eds.). Royal Society of Chemistry, p. 84-92 9 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

• Structure Formation In Yogurt: Rheology And Microstructure

  Ipsen, R., 2003, Ikke angivet. 2003 ed. International Dairy Federation, p. 224-232 9 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
• 1998

  Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects

  Otte, J., Ipsen, R. H., Pedersen, P. S., Wium, H. & Qvist, K. B., 1998, Polish journal of food and nutrition sciences. 2 ed. p. 227-231 5 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
• 1997

  Enzymatisk induceret geldannelse af valleprotein: et reologisk studie

  Ipsen, R. H., 1997, Ikke angivet. Levnedsmiddelcentret, p. 213 1 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research