Richard Ipsen

Københavns Universitet

Denmark

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Professors in Food Science

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Articles (11)

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (14)

Anne Katrine Laursen

Københavns Universitet

DENMARK

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Birte Svensson

Technical University of Denmark

DENMARK

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Mikkel Madsen

Technical University of Denmark

DENMARK

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Giovanni Barone

Københavns Universitet

DENMARK

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Lilia Ahrné

Københavns Universitet

DENMARK

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Tomasz Czaja

Københavns Universitet

DENMARK

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Yuya Hayashi

Associate Professor

Aarhus University

DENMARK

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Jonathan R. Brewer

University of Southern Denmark

DENMARK

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Anni Hougaard

Associate professor

University of Copenhagen

DENMARK

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Alexander Buell

Technical University of Denmark

DENMARK

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Hossein Mohammad-Beigi

Technical University of Denmark

DENMARK

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Jacob Kirkensgaard

Københavns Universitet

DENMARK

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Adam Cohen Simonsen

DENMARK

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Ruifen Li

Aarhus University

DENMARK

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Richard Ipsen

Research Interests

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Articles (11)

Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy

Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis

The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels

In situ SAXS study of non-fat milk model systems during heat treatment and acidification

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

Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate

Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate

Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods

Texture and microstructure of heat and acid induced gels from buffalo and cow milk

Collaborators (14)

Anne Katrine Laursen

Birte Svensson

Mikkel Madsen

Giovanni Barone

Lilia Ahrné

Tomasz Czaja

Yuya Hayashi

Jonathan R. Brewer

Anni Hougaard

Alexander Buell

Hossein Mohammad-Beigi

Jacob Kirkensgaard

Adam Cohen Simonsen

Ruifen Li

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