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Biotechnology Advances|September 15, 2007
Self-assembly of partially hydrolysed alpha-lactalbuminRichard Ipsen, Jeanette OtteThe Journal of Dairy Research|July 13, 2006
Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt culturesDitte M Folkenberg, Petr Dejmek, Anne Skriver, et al.The Journal of Dairy Research|April 8, 2004
Protease-induced aggregation of bovine alpha-lactalbumin: identification of the primary associating fragmentJeanette Otte, Richard Ipsen, Anne Marie Ladefoged, et al.Biomacromolecules|May 9, 2018
Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer-Dimer EquilibriumSanaullah Khan, Richard Ipsen, Kristoffer Almdal, et al.The Journal of Dairy Research|April 7, 2022
Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methodsPernille Uma Havmand, Lau Gustav Zachariassen, Richard Ipsen, et al.Journal of Agricultural and Food Chemistry|March 22, 2007
Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipidsHanna M Lilbaek, Tine M Fatum, Richard Ipsen, et al.Journal of Dairy Science|December 29, 2018
Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milkBirhanu Bekele, Egon B Hansen, Mitiku Eshetu, et al.Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Casein-Based Powders: Characteristics and Rehydration PropertiesDenise Felix da Silva, Lilia Ahrné, Richard Ipsen, et al.Langmuir : the ACS Journal of Surfaces and Colloids|July 28, 2004
Influence of calcium on the self-assembly of partially hydrolyzed alpha-lactalbuminJohanna F Graveland-Bikker, Richard Ipsen, Jeanette Otte, et al.International Journal of Food Science|November 8, 2017
Processing Challenges and Opportunities of Camel Dairy ProductsTesfemariam Berhe, Eyassu Seifu, Richard Ipsen, et al.Pageof 3