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Author: Tae-Hwan Jung

5 Articles are founded.

Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats
Da-Eon Lee, Tae-Hwan Jung, Yu-Na Jo, Sung-Seob Yun, Kyoung-Sik Han
Food Sci Anim Resour 2019;39(6):980-987.
https://doi.org/10.5851/kosfa.2019.e91
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Hypoallergenic and Physicochemical Properties of the A2 β-Casein Fractionof Goat Milk
Tae-Hwan Jung, Hyo-Jeong Hwang, Sung-Seob Yun, Won-Jae Lee, Jin-Wook Kim, Ji-Yun Ahn, Woo-Min Jeon, Kyoung-Sik Han
Korean J Food Sci Anim Resour 2017;37(6):940-947.
https://doi.org/10.5851/kosfa.2017.37.6.940
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Purification and Anti-pathogenic Properties of Immunoglobulin Concentrates from Porcine Blood
Tae-Hwan Jung, Jae-Hwan Choi, Kyung-Chul Koh, Woo-Min Jeon, Kyoung-Sik Han
Korean J Food Sci Anim Resour 2017;37(5):743-751.
https://doi.org/10.5851/kosfa.2017.37.5.743
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Evaluation of the Digestibility of Korean Hanwoo Beef Cuts Using the in vitro Physicochemical Upper Gastrointestinal System
Ji-Hye Jeon, Michelle Yoo, Tae-Hwan Jung, Woo-Min Jeon, Kyoung-Sik Han
Korean J Food Sci Anim Resour 2017;37(5):682-689.
https://doi.org/10.5851/kosfa.2017.37.5.682
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Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein
Tae-Hwan Jung, Sung-Seob Yun, Won-Jae Lee, Jin-Wook Kim, Ho-Kyung Ha, Michelle Yoo, Hyo-Jeong Hwang, Woo-Min Jeon, Kyoung-Sik Han
Korean J Food Sci Anim Resour 2016;36(4):516-522.
https://doi.org/10.5851/kosfa.2016.36.4.516
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