Richard Ipsen
Richard Ipsen
Professor in Food Structure Engineering, University of Copenhagen
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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
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
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
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
Sensory and rheological characterization of acidified milk drinks
T Janhøj, MB Frøst, R Ipsen
Food Hydrocolloids 22 (5), 798-806, 2008
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
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
Stabilisation of acidified skimmed milk with HM pectin
S Jensen, C Rolin, R Ipsen
Food hydrocolloids 24 (4), 291-299, 2010
Self-assembly of partially hydrolysed α-lactalbumin
R Ipsen, J Otte
Biotechnology advances 25 (6), 602-605, 2007
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
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
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
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
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
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
Molecular self-assembly of partially hydrolysed [alpha]-lactalbumin resulting in strong gels with a novel microstructure
The Journal of dairy research 68 (2), 277, 2001
Effect of limited hydrolysis on the interfacial rheology and foaming properties of β-lactoglobulin A
R Ipsen, J Otte, R Sharma, A Nielsen, LG Hansen, KB Qvist
Colloids and Surfaces B: Biointerfaces 21 (1-3), 173-178, 2001
Protease-induced gelation of unheated and heated whey proteins: effects of pH, temperature, and concentrations of protein, enzyme and salts
J Otte, E Schumacher, R Ipsen, ZY Ju, KB Qvist
International Dairy Journal 9 (11), 801-812, 1999
Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk
AO Karlsson, R Ipsen, Y Ardö
International Dairy Journal 17 (6), 674-682, 2007
Apparent chemical composition of nine commercial or semi‐commercial whey protein concentrates, isolates and fractions
C Holt, D McPhail, I Nevison, T Nylander, J Otte, RH Ipsen, R Bauer, ...
International journal of food science & technology 34 (5‐6), 543-556, 1999
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