Uniaxial compression of gels made from protein and κ-carrageenanIPSEN, R.Journal of texture studies. 1997, Vol 28, Num 4, pp 405-419, issn 0022-4901Article

Structure formation in yogurt: Rheology and microstructureIPSEN, R.International Dairy Federation special issue. 2003, Num 1, pp 225-232, issn 1025-8515, 8 p.Conference Paper

Protease-induced gelation of unheated and heated whey proteins : effects of pH, temperature, and concentrations of protein, enzyme and saltsOTTE, J; SCHUMACHER, E; IPSEN, R et al.International dairy journal. 1999, Vol 9, Num 11, pp 801-812, issn 0958-6946Article

Observations of casein micelles in skim milk concentrate by transmission electron microscopyKARLSSON, A. O; IPSEN, R; ARDÖ, Y et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 6, pp 1102-1107, issn 0023-6438, 6 p.Article

Screening of probes for specific localisation of polysaccharidesARLTOFT, D; MADSEN, F; IPSEN, R et al.Food hydrocolloids. 2007, Vol 21, Num 7, pp 1062-1071, issn 0268-005X, 10 p.Article

Relating the micro structure of pectin and carrageenan in dairy desserts to rheological and sensory characteristicsARLTOFT, D; MADSEN, F; IPSEN, R et al.Food hydrocolloids. 2008, Vol 22, Num 4, pp 660-673, issn 0268-005X, 14 p.Article

Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milkKARLSSON, A. O; IPSEN, R; ARDÖ, Y et al.International dairy journal. 2007, Vol 17, Num 9, pp 1053-1062, issn 0958-6946, 10 p.Article

Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systemsIPSEN, R; OTTE, J; LOMHOLT, S. B et al.Journal of dairy research. 2000, Vol 67, Num 3, pp 403-413, issn 0022-0299Article

Interactions between carrageenans and milk proteins : A microstructural and rheological studyARLTOFT, D; IPSEN, R; MADSEN, F et al.Biomacromolecules. 2007, Vol 8, Num 2, pp 729-736, issn 1525-7797, 8 p.Article

Improving the yield of mozzarella cheese by phospholipase treatment of milkLILBAEK, H. M; BROE, M. L; HOIER, E et al.Journal of dairy science. 2006, Vol 89, Num 11, pp 4114-4125, issn 0022-0302, 12 p.Article

Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharidesHASSAN, A. N; IPSEN, R; JANZEN, T et al.Journal of dairy science. 2003, Vol 86, Num 5, pp 1632-1638, issn 0022-0302, 7 p.Article

Sensory screening of exopolysaccharide producing yogurt strainsFOLKENBERG, D. M; IPSEN, R; SKRIVER, A et al.International Dairy Federation special issue. 2003, Num 1, pp 397-400, issn 1025-8515, 4 p.Conference Paper

Gelation of whey protein induced by proteolysis or high pressure treatment = Gélification des protéines de lactosérum induite par une protéolyse ou un traitement par hautes pressionsIPSEN, R; OTTE, J; DOMINGUEZ, E et al.Australian Journal of Dairy Technology. 2000, Vol 55, Num 2, pp 49-52, issn 0004-9433, 4 p.Article

Microstructure of gels made from intact and partially hydrolysed β-lactoglobulin - methodological aspectsOTTE, J; IPSEN, R; PEDERSEN, P. S et al.Polish journal of food and nutrition sciences. 1998, Vol 7, Num 2, pp 227-231, issn 1230-0322, SUPConference Paper

Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractionsHOLT, C; MCPHAIL, D; MOLLE, D et al.International journal of food science & technology. 1999, Vol 34, Num 5-6, pp 587-601, issn 0950-5423Conference Paper