Ospankulova G 1
1. Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley
2. Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
3. Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries
4. Review on nutritional benefits of triticale
5. The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders
6. Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch
7. Fabrication of biodegradable blend plastic from konjac glucomannan/zein/ PVA and understanding its multi-scale structure and physicochemical properties
8. Insight into crosslinked chitosan/soy protein isolate /PVA plastics by revealing its structure, physicochemical properties, and biodegradability
9. Investigating the role and mechanism of water in E-beam modified sweet potato starch: Multi-scale structure, physicochemical properties, and in vitro digestibility
10. Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato starch
11. Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives
12. Portulaca oleracea as a Functional Ingredient in Organic Cooked Frankfurters: A Sustainable Approach to Shelf-Life Extension and Oxidative Stability Without Synthetic Nitrites
13. Comparable Analysis of Natural and Modified Starches from Kazakhstan: Physicochemical Properties, Applications, and Insights on Biodegradable Films
14. Development and Optimization of Edible Antimicrobial Films Based on Dry Heat–Modified Starches from Kazakhstan
15. Dual-Modified A- and B-Type Wheat Starch–PCL Composite Films: Antibacterial and HACCP-Oriented Biodegradable Packaging from Kazakhstani Resources
16. Effect of infection of potato plants by Potato virus Y (PVY), Potato virus S (PVS), and Potato virus M (PVM) on content and physicochemical properties of tuber starch
17. The Effect of Germination Duration on the Biochemical Indicators and Functional-Technological Properties of Triticale Grain
18. Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source
19. Electron beam irradiation regulates the structure and functionality of ball-milled corn starch: The related mechanism
20. Multiscale structure-property relationships of oxidized wheat starch prepared assisted with electron beam irradiation
21. Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products
22. Application of Salicornia perennans Powder in Sausage Production: Effects on Fatty Acid Profile, Oxidative Stability, Color, and Antioxidant Properties and Sensory Profile
23. Effects of Salicornia Extract on the Quality, Shelf-Life, and Functional Properties of Beef Patties During Refrigerated Storage
24. “Turkestan Collection” – a source of data on Kazakh names and historical monuments
25. Electron beam pre-irradiation enhances substitution degree, and physicochemical and functional properties of carboxymethyl peanut shell nanocellulose
26. Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties
27. Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules
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