PABLO TORRES-AGUILAR

Assistant Professor

University of Illinois Urbana–Champaign

United States

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Dr. Pablo Torres-Aguilar is an Assistant Professor at the University of Illinois Urbana-Champaign, USA. His research focuses on food science, particularly the development of functional food products using whole grain pearl millet and the analysis of dough rheology. Recent articles authored by Dr. Torres-Aguilar explore the nutritional properties and consumer perceptions of pearl millet in various forms, contributing to advancements in grain-based food systems.

Articles (5)

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Collaborators (1)

Fang Fang

UNITED STATES

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PABLO TORRES-AGUILAR

Research Interests

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Articles (5)

Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour

Effect of isomaltodextrin on dough rheology and bread quality

Malian Thick Porridges (tô) of Pearl Millet Are Made Thinner in Urban Than Rural Areas and Decrease Satiety

The whole grain manifesto: From Green Revolution to Grain Evolution

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder

Collaborators (1)

Fang Fang

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