List of works - Richard Ipsen

Binding Interactions Between α-glucans from Lactobacillus reuteri and Milk Proteins Characterised by Surface Plasmon Resonance

Characterisation of fractionated skim milk with small-angle X-ray scattering

article by Hanne Sørensen et al published November 2013 in International Dairy Journal

Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk

article by Angelina Fugl et al published October 2017 in International Dairy Journal

Contrasting Assemblies of Oppositely Charged Proteins

scientific article published on 16 July 2019

Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content

Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

article

Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins

scientific article published in May 2017

Effect of limited hydrolysis on the interfacial rheology and foaming properties of β-lactoglobulin A

scientific article published in July 2001

Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

scientific article published on 24 December 2018

Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems

article by Guanchen Liu et al published August 2016 in International Dairy Journal

Functional and technological properties of camel milk proteins: a review.

scientific article published on November 2016

Impact of Alginate Mannuronic-Guluronic Acid Contents and pH on Protein Binding Capacity and Complex Size

scientific article published on 08 January 2021

Influence of Calcium on the Self-Assembly of Partially Hydrolyzed α-Lactalbumin

scientific article published in August 2004

Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugation

scientific article published on 9 January 2018

Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures

scientific article published on 12 July 2006

Interactions between carrageenans and milk proteins: a microstructural and rheological study.

scientific article

Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

scientific article published on 12 January 2018

Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk

scientific article published on 01 June 2019

Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids

scientific article published on 21 March 2007

Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure

scientific article published in May 2001

Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness

scientific article published on 07 July 2014

Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

scientific article published on 05 October 2020

Revealing the Compact Structure of Lactic Acid Bacterial Heteroexopolysaccharides by SAXS and DLS.