Richard Ipsen
curis.ku.dk
0000-0003-2658-414X
Københavns Universitet
16 papers found
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Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate
Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration
Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase
The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties
Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk
Beverage clouding agents: Review of principles and current manufacturing
The effect of alginates on in vitro gastric digestion of particulated whey protein
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
Microparticulated whey proteins for improving dairy product texture
Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin
International Dairy Journal
Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate
Emulsifying salt increase stability of cheese emulsions during holding
Stability of cheese emulsions for spray drying
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