Ipsen R - Search Results

1

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

Rauh VM, Johansen LB, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Rauh VM, et al. Among authors: ipsen r. J Agric Food Chem. 2014 Jul 16;62(28):6852-60. doi: 10.1021/jf502088u. Epub 2014 Jul 7. J Agric Food Chem. 2014. PMID: 24964203

2

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

Lilbaek HM, Fatum TM, Ipsen R, Sørensen NK. Lilbaek HM, et al. Among authors: ipsen r. J Agric Food Chem. 2007 Apr 18;55(8):2970-8. doi: 10.1021/jf062705b. Epub 2007 Mar 21. J Agric Food Chem. 2007. PMID: 17373808

3

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

Katrine Laursen A, Bue Dyrnø S, Steven Mikkelsen K, Pawel Czaja T, Albert Maria Rovers T, Ipsen R, Ahrné L. Katrine Laursen A, et al. Among authors: ipsen r. Food Res Int. 2023 Jul;169:112846. doi: 10.1016/j.foodres.2023.112846. Epub 2023 Apr 17. Food Res Int. 2023. PMID: 37254420 Free article.

4

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

Arltoft D, Ipsen R, Madsen F, Vries Jd. Arltoft D, et al. Among authors: ipsen r. Biomacromolecules. 2007 Feb;8(2):729-36. doi: 10.1021/bm061099q. Epub 2007 Jan 25. Biomacromolecules. 2007. PMID: 17253765

5

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

Shirotani N, Bygvraa Hougaard A, Lametsch R, Agerlin Petersen M, Rattray FP, Ipsen R. Shirotani N, et al. Among authors: ipsen r. Food Chem. 2021 Mar 15;340:128152. doi: 10.1016/j.foodchem.2020.128152. Epub 2020 Oct 5. Food Chem. 2021. PMID: 33032150

6

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

Li R, Christine Jæger T, Rovers TAM, Svensson B, Ipsen R, Kirkensgaard JJK, Bygvrå Hougaard A. Li R, et al. Among authors: ipsen r. Food Res Int. 2022 Jul;157:111292. doi: 10.1016/j.foodres.2022.111292. Epub 2022 Apr 26. Food Res Int. 2022. PMID: 35761598 Free article.

7

Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems.

Ipsen R, Otte J, Lomholt SB, Qvist KB. Ipsen R, et al. J Dairy Res. 2000 Aug;67(3):403-13. doi: 10.1017/s0022029900004337. J Dairy Res. 2000. PMID: 11037236

8

Relationship between physical properties of casein micelles and rheology of skim milk concentrate.

Karlsson AO, Ipsen R, Schrader K, Ardö Y. Karlsson AO, et al. Among authors: ipsen r. J Dairy Sci. 2005 Nov;88(11):3784-97. doi: 10.3168/jds.S0022-0302(05)73064-2. J Dairy Sci. 2005. PMID: 16230684 Free article.

9

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

Hailu Y, Hansen EB, Seifu E, Eshetu M, Ipsen R, Kappeler S. Hailu Y, et al. Among authors: ipsen r. J Dairy Res. 2016 Nov;83(4):422-429. doi: 10.1017/S0022029916000686. J Dairy Res. 2016. PMID: 27845026 Review.

10

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

Khan S, Birch J, Harris P, Van Calsteren MR, Ipsen R, Peters GH, Svensson B, Almdal K. Khan S, et al. Among authors: ipsen r. Biomacromolecules. 2017 Mar 13;18(3):747-756. doi: 10.1021/acs.biomac.6b01597. Epub 2017 Feb 13. Biomacromolecules. 2017. PMID: 28042938

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