Updated on 2018/04/20

写真b

OKA Daiki

Assistant Professor

From Graduate School 【 display / non-display

  •  
    -
    2010.03

    Tokyo University of Agriculture  Graduate School, Division of Agriculture  Doctoral program (first term)  Completed

Employment Record in Research 【 display / non-display

  • 2010.04
    -
    2014.03

    Tokyo University of AgricultureFaculty of Applied Bio-Science   Research Assistant  

  • 2014.04
    -
    2018.03

    Tokyo University of AgricultureFaculty of Applied Bio-Science   Assistant Professor  

  • 2018.04
     
     

    Tokyo University of AgricultureFaculty of Applied Bio-Science   Department of Agricultural Chemistry   Assistant Professor  

External Career 【 display / non-display

  • 2013.04
    -
    2014.03

      Docent  

  • 2013.04
    -
    2014.03

      Researcher  

Academic Society Membership 【 display / non-display

  • 2014.10
     
     
     

    Institute of Food Technologists

Thesis 【 display / non-display

  • Effect of β-lactoglobulin and Role of ω-Gliadin on the Baking Quality

     

      2013.10

    Thesis(Others)   Single Work

Published Papers 【 display / non-display

  • Effect of heat-induced κ-casein dissociation on acid coagulation of milk

    Daiki Oka, Wataru Ono, Shintarou Ohara, Tomohiro Noguchi, Katsumi Takano

    Journal of Dairy Research   85   104 - 109   2018.02  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

  • Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation

    Wataru ONO, Daiki OKA, Akihisa HAMAKAWA,Tomohiro NOGUCHI and Katsumi TAKANO

    Food Science and Technology Research   23 ( 5 )   2017.09  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

  • Chemical and physical properties of Thai traditional shrimp paste(Ka-pi)

    Rungsima Daroonpunt, Masataka Uchino, Yoshimasa Tsujii, Machiko Kazami, Daiki Oka, Somboon Tanasupawat

    Journal of Applied Pharmaceutical Science   6 ( 5 ) 58 - 62   2016.05

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

  • The Action of the SS Bond Formation Due to the PDI-ERO1 to Wheat Gliadin (Glia.A) on the Dough Formation and Baking Quality

    Noguchi, T., Shiono, K., Oka, D., Noguchi, H., Takano, K.

    Japan Association of Food Preservation Science   42 ( 1 ) 9 - 14   2016.01  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

  • Influence of disulfide bond formation via recombinant PDI-Ero1 processing of proteins and baking quality.

    Tomohiro Noguchi, Fumiya Nishibori, Koji Shiono, Daiki Oka, Haruko Noguchi, Katsumi Takano

    Japan Association of Food Preservation Science   41 ( 6 ) 267 - 272   2015.11  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

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Review Papers, etc. 【 display / non-display

  • Clarification of the Baking Quality Improved Mechanism of Milk Protein based on the Intermolecular Interaction

      43 ( 1 ) 29 - 30   2017.02

    Introduction and explanation (scientific journal)   Single Work1

  • 製パン性におけるグリアジンの性質およびω-グリアジンの役割

    岡大貴

    平成26年度研究報告書 ( 公益財団法人エリザベス・アーノルド富士財団 )      91 - 98   2015.09

    Introduction and explanation (bulletin of university, research institution)   Joint Work2

Scientific Research Funds Acquisition Results 【 display / non-display

  • Young Person Research (B)

    Project Year:  2017  -  2019   

Oral Presentation 【 display / non-display

  • Effect of omega-gliadin within acid-soluble protein of flour on the baking quality

    2015.03  -  2015.03