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ดร.ธนากร วงษ์ประเสริฐ

สาขาวิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร
Contacts

thanakorn.wo@kmitl.ac.th

google scholar

Research interests

•        Flavor chemistry and analysis
•        Flavor (aroma) identification and flavor quality determination  
•        Measurement and prediction of flavor binding/release with computational modeling 
•        Product Development: plant-based, meat products

Selected Publications
  • Wongprasert, T., Mathatheeranan, P., Siripitakpong, P., Vilaivan, T., Cadwallader, K., & Suppavorasatit, I. (2025). Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system. Food Hydrocolloids, 162, 110956. 
  • Wongprasert, T., Mathatheeranan, P., Chen, X., Vilaivan, T., Suriya, U., Rungrotmongkol, T., & Suppavorasatit, I. (2024). Molecular interactions by thermodynamic and computational molecular docking simulations of selected strawberry esters and pea protein isolate in an aqueous model system. LWT, 198, 115964.
  • Wongprasert, T., Mathatheeranan, P., Siripitakpong, P., Vilaivan, T., Suriya, U., Rungrotmongkol, T., Cadwallader, K. & Suppavorasatit, I. (2024). Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods. Food Chemistry: X, 23, 101702. 
  • Mathatheeranan, P., Wongprasert, T., Wang, Y., Fang, M., Lu, T. J., & Suppavorasatit, I. (2024). Characterization of potent odorants in northern Thai fermented black and yellow soybeans (thua nao) using solvent-assisted flavor evaporation, aroma extract dilution analysis techniques and omission studies of aroma reconstitution models. Journal of Food Composition and Analysis, 128, 106031.
  • Edward, Wongprasert, T., Bunyakanchana, T., Siripitakpong, P., Supabowornsathit, K., Vilaivan, T., & Suppavorasatit, I. (2023). Cricket protein isolate extraction: Effect of ammonium sulfate on physicochemical and functional properties of proteins. Foods, 12(21), 4032. 
  • Wongprasert, T., Suppavorasatit, I. (2019). Influence of Textural Modification of Gel Food by Hydrocolloids to Flavor Perception, Journal of Food Technology, Siam University, 14(2), 95-107 
Research Profile