Richard Ipsen

发表

Food rheology: A personal view of the past and future

Richard Ipsen, R. Ipsen, 2008 .

Master of science in dairy science and technology : a colloboration between three universities in the Øresund Region

Alan Friis, Richard Ipsen, Ylva Ardö, 2004 .

Sensory and rheological characterization of low-fat stirred yogurt

Richard Ipsen, Michael Bom Frøst, R. Ipsen, 2006 .

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis

Richard Ipsen, Wender L.P. Bredie, Jannie S Vestergaard, 2011 .

Self-assembly of partially hydrolysed alpha-lactalbumin.

Richard Ipsen, Jeanette Otte, 2007, Biotechnology advances.

Inline UV-Vis spectroscopy to monitor and optimize cleaning-in-place (CIP) of whey filtration plants

Richard Ipsen, Niels Ottosen, Thilo H. A. Berg, 2017 .

Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein

Richard Ipsen, Jose Manuel Amigo Rubio, R. Ipsen, 2012 .

Water mobility in acidified milk drinks studied by low-field 1H NMR

Richard Ipsen, Søren Balling Engelsen, Nanna Viereck, 2007 .

Rheology of stirred acidified skim milk gels with different particle interactions

Richard Ipsen, L. Skibsted, R. Ipsen, 2006 .