Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides AN Hassan, R Ipsen, T Janzen, KB Qvist Journal of dairy science 86 (5), 1632-1638, 2003 | 392 | 2003 |
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps TK Thorning, HC Bertram, JP Bonjour, L De Groot, D Dupont, E Feeney, ... The American journal of clinical nutrition 105 (5), 1033-1045, 2017 | 373 | 2017 |
Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures DM Folkenberg, P Dejmek, A Skriver, HS Guldager, R Ipsen International Dairy Journal 16 (2), 111-118, 2006 | 184 | 2006 |
Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks MT Sejersen, T Salomonsen, R Ipsen, R Clark, C Rolin, SB Engelsen International Dairy Journal 17 (4), 302-307, 2007 | 166 | 2007 |
Relationship between physical properties of casein micelles and rheology of skim milk concentrate AO Karlsson, R Ipsen, K Schrader, Y Ardö Journal of dairy science 88 (11), 3784-3797, 2005 | 146 | 2005 |
Functional and technological properties of camel milk proteins: A review Y Hailu, EB Hansen, E Seifu, M Eshetu, R Ipsen, S Kappeler Journal of Dairy Research 83 (4), 422-429, 2016 | 140 | 2016 |
Sensory and rheological characterization of acidified milk drinks T Janhøj, MB Frøst, R Ipsen Food Hydrocolloids 22 (5), 798-806, 2008 | 138 | 2008 |
Stabilisation of acidified skimmed milk with HM pectin S Jensen, C Rolin, R Ipsen Food hydrocolloids 24 (4), 291-299, 2010 | 135 | 2010 |
Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures DM Folkenberg, P Dejmek, A Skriver, R Ipsen Journal of texture studies 36 (2), 174-189, 2005 | 120 | 2005 |
Self-assembly of partially hydrolysed α-lactalbumin R Ipsen, J Otte Biotechnology advances 25 (6), 602-605, 2007 | 119 | 2007 |
Processing challenges and opportunities of camel dairy products T Berhe, E Seifu, R Ipsen, MY Kurtu, EB Hansen International journal of food science 2017 (1), 9061757, 2017 | 103 | 2017 |
Sensory and rheological characterization of low‐fat stirred yogurt T Janhøj, CB Petersen, MB FrØSt, R Ipsen Journal of Texture Studies 37 (3), 276-299, 2006 | 103 | 2006 |
Influence of calcium on the self-assembly of partially hydrolyzed α-lactalbumin JF Graveland-Bikker, R Ipsen, J Otte, CG de Kruif Langmuir 20 (16), 6841-6846, 2004 | 99 | 2004 |
Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt IC Torres, T Janhøj, BØ Mikkelsen, R Ipsen International Dairy Journal 21 (9), 645-655, 2011 | 98 | 2011 |
Large-scale preparation of β-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography KR Kristiansen, J Otte, R Ipsen, KB Qvist International Dairy Journal 8 (2), 113-118, 1998 | 97 | 1998 |
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer IC Torres, JM Amigo, JC Knudsen, A Tolkach, BØ Mikkelsen, R Ipsen International Dairy Journal 81, 62-71, 2018 | 95 | 2018 |
Improving the yield of mozzarella cheese by phospholipase treatment of milk HM Lilbaek, ML Broe, E Høier, TM Fatum, R Ipsen, NK Sørensen Journal of Dairy Science 89 (11), 4114-4125, 2006 | 93 | 2006 |
Microparticulated whey proteins for improving dairy product texture R Ipsen International Dairy Journal 67, 73-79, 2017 | 89 | 2017 |
Aggregate Formation during Hydrolysis of β-Lactoglobulin with a Glu and Asp Specific Protease from Bacillus licheniformis J Otte, SB Lomholt, R Ipsen, H Stapelfeldt, JT Bukrinsky, KB Qvist Journal of agricultural and food chemistry 45 (12), 4889-4896, 1997 | 88 | 1997 |
Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure R IPSEN, J OTTE, KB QVIST Journal of Dairy Research 68 (2), 277-286, 2001 | 79 | 2001 |