Papers - OKA Daiki
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Role of fungi in the Sendango production on sweet potato fermentation Reviewed
Microbial Resources and Systematics 31 ( 1 ) 11 - 17 2015.01
Language：Japanese Publishing type：Research paper (scientific journal)
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Estimation of Bacteria in Spoiled Cooked Rice Reviewed
Japan Association of Food Preservation Scientists 40 ( 5 ) 241 - 246 2014.11
Language：Japanese Publishing type：Research paper (scientific journal)
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Characteristic Change of Gliadin by β-lactoglobulin on the Dough Formation Reviewed
Food Preservation Science 40 ( 1 ) 3 - 7 2014.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Effect of the Molecular Interaction between β-lactoglobulin and Gliadin on the baking Quality Reviewed
Oka, D., Kikuchi, C., Shiono, K., Noguchi, T., Takano, K.
Japan Association of Food Preservation Science 39 ( 6 ) 325 - 329 2013.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
β-Lgはω-グリアジンと疎水性相互作用することで、同グリアジンを水溶化させ、その作用により製パン性が低下することを明らかにした。
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Effect of β-lactoglobulin and Role of ω-Gliadin on the Baking Quality
2013.10
Language：Japanese Publishing type：Thesis (other)
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Effect of Molecular Interaction between Wheat Proteins and β-lactoglobulin on Wheat-flour Dough Formation Reviewed
Food Preservation Science 39 ( 2 ) 87 - 91 2013.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Effect of Heat-treated Skim Milk on the Texture of Yogurt Curd Reviewed
Food Preservation Science 38 ( 6 ) 347 - 350 2012.11
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Effect of Heat-geanturation of Milk Protein on the Baking Quality of Milk Reviewed
Japan Association of Food Preservation Scientists 38 ( 4 ) 211 - 215 2012.07
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
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Confirmation of the Presence of Amylase-binding Protein on Maize Starch Granules and Characterization of the Enzyme Reviewed
Food Preservation Science 38 ( 2 ) 67 - 71 2012.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Cloning and Expression of Wheat Ero1 Reviewed
Food Preservation Science 37 ( 6 ) 283 - 287 2011.11
Language：Japanese Publishing type：Research paper (scientific journal)
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The texture of rokubee noodles prepared from tsushima's traditional preparation, sendangosendangorokubee Reviewed
37 ( 3 ) 121 - 125 2011.05
Language：Japanese Publishing type：Research paper (scientific journal)