Kapshakbayeva Z 1

1. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
2. Valorizing indigenous goat milk: functional, nutritional, and sensory properties of Halloumi cheese from northern Kazakhstan
3. Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
4. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
5. 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
6. Acetylcholinesterase Immobilized on Glass Rod for Organophosphorus Pesticides Detection: Application on Milk Analysis
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