Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates von Shirotani, Naoki, Bygvraa Hougaard, Anni, Lametsch, René, Agerlin Petersen, Mikael, Rattray, Fergal P., Ipsen, Richard

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The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture von Ray, Colin Andrew, Gholamhosseinpour, Aliakbar, Ipsen, Richard, Hougaard, Anni Bygvraa

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Cheese powders as emulsifier in mayonnaise von Felix da Silva, Denise, Bettera, Luca, Ipsen, Richard, Hougaard, Anni Bygvraa

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Casein‐Based Powders: Characteristics and Rehydration Properties von Felix da Silva, Denise, Ahrné, Lilia, Ipsen, Richard, Hougaard, Anni Bygvraa

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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder von Felix da Silva, Denise, Wang, Hao, Czaja, Tomasz Pawel, van den Berg, Frans, Kirkensgaard, Jacob Judas Kain, Ipsen, Richard, Hougaard, Anni Bygvraa

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Re-design of the course “Dairy Processes and Equipment” with special focus on constructive alignment and evaluation of teaching von Bygvrå Hougaard, Anni

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