Jumazhanova M 1

1. Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
2. Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products
3. Effect of the Encapsulation Process on the Viability of Probiotics in a Simulated Gastrointestinal Tract Model Medium
4. Heavy Metals Analysis, Gcms-Qp Quantification Of Flavonoids, Amino Acids And Saponins, Analysis Of Tannins And Organoleptic Properties Of Powder And Tincture Of Echinacea Purpurea (L.) And RhapÓNticum CarthamoÍDes
5. Valorizing indigenous goat milk: functional, nutritional, and sensory properties of Halloumi cheese from northern Kazakhstan
6. Development of Alginate–Pullulan Capsules for Targeted Delivery of Herbal Dietary Supplements in Functional Fermented Milk Products
7. Physical Modeling of the Process of Centrifugation of Crushed Bovine Bones to Separate Animal Fat and Meat–Bone Slurry
8. Optimization of encapsulation parameters for sodium alginate capsules: A study on the effect of temperature and gear pump rotation speed on capsule production and quality
9. Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products
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