Lista de obras - Richard Ipsen - Dominio Público Uruguay

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

artículo científico publicado en 2017

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

artículo científico publicado en 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.

artículo científico publicado en 2016

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

artículo científico publicado en 2021

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

artículo científico publicado en 2004

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

artículo científico publicado en 2018

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

artículo científico publicado en 2006

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

artículo científico publicado en 2007

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

artículo científico publicado en 2018

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

artículo científico publicado en 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

artículo científico publicado en 2001

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

artículo científico publicado en 2014

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

artículo científico publicado en 2020

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

artículo científico publicado en 2017

Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer–Dimer Equilibrium

artículo científico publicado en 2018

Stabilization of directly acidified protein drinks by single and mixed hydrocolloids-combining particle size, rheology, tribology, and sensory data

scientific article published on 15 October 2020

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

artículo científico publicado en 2000

The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin

scientific article published on 01 June 2019

Using Surface Plasmon Resonance Technology to Screen Interactions Between Exopolysaccharides and Milk Proteins

Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps. ⬇️

artículo científico publicado en 2017

Lista de obras de 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

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

Contrasting Assemblies of Oppositely Charged Proteins

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Revealing the Dimeric Crystal and Solution Structure of β-Lactoglobulin at pH 4 and Its pH and Salt Dependent Monomer–Dimer Equilibrium

Stabilization of directly acidified protein drinks by single and mixed hydrocolloids-combining particle size, rheology, tribology, and sensory data

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

The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin

Using Surface Plasmon Resonance Technology to Screen Interactions Between Exopolysaccharides and Milk Proteins

Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps. ⬇️