Richard Ipsen

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Egon Bech HansenProfessor, DTUAdresse e-mail validée de food.dtu.dk
Birte SvenssonProfessor of Enzyme and Protein Chemistry, Technical University of DenmarkAdresse e-mail validée de bio.dtu.dk
Professor Eyassu SeifuBotswana University of Agriculture and Natural ResourcesAdresse e-mail validée de buan.ac.bw
Petr DejmekLund UniversityAdresse e-mail validée de food.lth.se
Yonas HailuPostdoctoral researcherAdresse e-mail validée de teagasc.ie
Lilia AhrneUniversity of CopenhagenAdresse e-mail validée de food.ku.dk
SANAULLAH KHANDTUAdresse e-mail validée de nanotech.dtu.dk
Kristoffer AlmdalProfessor (Polymers in Nanotechnology)Adresse e-mail validée de nanotech.dtu.dk
Michael Bom FrøstDepartment of Food Science, University of CopenhagenAdresse e-mail validée de food.ku.dk
Jose Manuel AmigoIkerbasque Foundation; University of the Basque CountryAdresse e-mail validée de ehu.eus
Marie PaulssonProfessor in Dairy Technology, Lund University, SwedenAdresse e-mail validée de food.lth.se
Alan MackieUniversity of LeedsAdresse e-mail validée de leeds.ac.uk
Patrizia BuldoAdresse e-mail validée de chr-hansen.com
Søren Bang NielsenChief Scientist R&D, Arla Foods Ingredients Group P/SAdresse e-mail validée de arlafoods.com
Peter WesthTechnical University of DenmarkAdresse e-mail validée de dtu.dk
Ruifen LiAarhus UniversityAdresse e-mail validée de food.au.dk
Rene LametschAssociate ProfessorAdresse e-mail validée de food.ku.dk
Mikkel MadsenTechnical University of DenmarkAdresse e-mail validée de dtu.dk
Mitiku Eshetu GuyaHaramaya UniversityAdresse e-mail validée de haramaya.edu.et
Adam Cohen SimonsenAssociate professor in physics, University of Southern DenmarkAdresse e-mail validée de sdu.dk

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Richard Ipsen

Professor emeritus in Food Structure Engineering, University of Copenhagen

Adresse e-mail validée de food.ku.dk - Page d'accueil

dairy technology food structure functional properties of food dairy derived ingredients


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
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	398	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	394	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	188	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	169	2007
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	149	2016
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	149	2005
Sensory and rheological characterization of acidified milk drinks T Janhøj, MB Frøst, R Ipsen Food Hydrocolloids 22 (5), 798-806, 2008	139	2008
Stabilisation of acidified skimmed milk with HM pectin S Jensen, C Rolin, R Ipsen Food hydrocolloids 24 (4), 291-299, 2010	136	2010
Self-assembly of partially hydrolysed α-lactalbumin R Ipsen, J Otte Biotechnology advances 25 (6), 602-605, 2007	122	2007
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	120	2005
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	108	2017
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	107	2006
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	103	2011
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	101	2018
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	100	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	99	1998
Microparticulated whey proteins for improving dairy product texture R Ipsen International Dairy Journal 67, 73-79, 2017	95	2017
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	95	2006
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	89	1997
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	83	2014

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