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	题名	作者	年代	出处	被引量
1	Voltage rise mitigation for solar PV integration at LV grids Studies from PVNET.dk显示文摘Solar energy from photovoltaic(PV)is among the fastest developing renewable energy systems worldwide.Driven by governmental subsidies and technological development,Europe has seen a fast expansion of solar PV in the last few years.Among the installed PV plants,most of them are situated at the distribution systems and bring various operational challenges such as power quality and power flow management.The paper discusses the modelling requirements for PV system integration studies,as well as the possible techniques for voltage rise mitigation at low voltage(LV)grids for increasing PV penetration.Potential solutions are listed and preliminary results are presented.	Guangya YANG Francesco MARRA Miguel JUAMPEREZ Søren Bækhøj KJÆR Seyedmostafa HASHEMI JacobØSTERGAARD Hans Henrik IPSEN Kenn H.B.FREDERIKSEN	2015	Journal of Modern Power Systems and Clean Energy2015，3，3：	5
2	Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides显示文摘	HASSAN A N IPSEN R JANZEN T	2003	J Dairy Sci2003，86，5：	1
3	Influence of calcium on the self- assembly of partially hydrolyzed α- lactalbumin 显示文摘	Graveland- Bikker J F Ipsen R Otte J	2004	Langmuir2004，20，16：	1
4	Large-Scale Preparation of B-Lactoglobulin a and B by Ultrafiltration and Ion-Exchange Chromatography显示文摘	KRISTIANSEN K R OTTE J IPSEN R	1998	International Dairy Journal1998，7，：	1
5	Sensory and Rheological Char- acterization of Acidified Milk Drinks 显示文摘	JANHOJ T FROST M B IPSEN R	2008	Food Hydrocolloids2008，22，：	1
6	Stabilisation of Acidified Skimmed Milk with HM Pectin显示文摘	JENSEN S ROLIN C IPSEN R	2010	Food Hydrocolloids2010，24，4：	1
7	Protease-induced gelation of unheated and heated whey proteins: effects ofpH, temperature, and concentrations of protein, enzyme and salts显示文摘	OTTE J SCHUMACHER E IPSEN R	1999	International Dairy Journal1999，，9：	1
8	Effect of hen egg production and peotein composition on textural properties of egg albumin gels显示文摘	Hammersho M Larsen L B Ipsen R H		Journal of Texture Studies0，32，：	1
9	Aggregate formation during hydrolysis of β-lactoglobulin with a Glu and Asp specific protease from Bacillus licheniformis显示文摘	OTTE J LOMHOLT S B IPSEN R	1997	J Agric Food Chem1997，45，：	1
10	Perturbation bounds for deter- minants and characteristic polynomials 显示文摘	IPSEN I C F REHMAN R	2008	SIAM Journal on Matrix Analysis and Applications2008，30，2：	1
11	Aggregate formation during hydrolysis ofβ-lactoglobulin with a Glu and Asp specific protease from Bacillus licheniformis 显示文摘	Otte J Lomholt S B Ipsen R	1997	Journal of Agricultural and Food Chemistry1997，45，：	1
12	Effect of hen eggproduction and proteia composition on textural properties of egg albumin gels显示文摘	HAMMERSHO M LARSEN L B IPSEN R H	2001	Journal of Textune Studies2001，32，2：	1
13	Microstructure and theology of yogurt made with cultures differing only in their ability to pro- duce exopolysaccharides显示文摘	Hassan A N Ipsen R Janzen T	2003	Journal of Dairy Science2003，86，5：	1
14	Stabilisation of acidified skimmed milk with HM pectin显示文摘	Jensen S Rolin C Ipsen R	2010	Food hydrocolloids2010，24，4：	1
15	Zeta Potential of Pectin-stabilised Casein Aggregates in Acidified Milk Drinks显示文摘	THOLSTRUPSEJERSEN M SALOMONSEN T IPSEN R	2007	International DairyJoumal2007，17，4：	1
16	Aggregate formation during hydrolysis of β -lactoglobulin with a glu and asp specific protease from Bacillus licheniformis 显示文摘	OTTE J LOMHOLT S B IPSEN R	1997	J Agr Food Chem1997，，45：	1
17	Microstruture and Rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides显示文摘	A N Hassan R Ipsen T Janzen K B Qvist	2003	Dairy Sci2003，86，：	1
18	Zeta Potential of Pectin-Stabilised Casein Aggregates in Acidified Milk Drinks 显示文摘	SEJERSEN M T SALOMONSEN T IPSEN R	2007	International Dairy Journal2007，4，：	1
19	Influence of pH and NaCl on Rheological Properties of Rennet-Induced Casein Gels Made from UF Concentrated Skim Milk显示文摘	KARLSSON A O IPSEN R ARDO Y	2007	International Dairy Journal2007，，17：	1
20	Interactions between carrageenans and milk proteins:a microstructural and rheological study显示文摘	Arltoft D Ipsen R Madsen F		0，，02：	1

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