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By Jennifer E. Norton (ed.), Peter J. Fryer (ed.), Ian T. Norton (ed.)

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Journal of Agricultural and Food Chemistry 56, 10218–10224. E. R. (2010) Ingredients and pH are key to clear beverages that contain whey protein. Journal of Food Science 75, C21–C27. , Awati, A. R. (2009) The influence of whey protein and glycomacropeptide on satiety in adult humans. Physiology and Behavior 96(1), 162–168. , Pfeiffer, A. et al. (2010) Diets with high or low protein content and glycemic index for weight-loss maintenance. The New England Journal of Medicine 363(22), 2102–2113. J.

K. (2000) The role of texture and fat on flavor release from whey protein isolate gels. D. , editors. Flavor Release. Washington, DC: American Chemical Society, pp. 355–367. M. (1996) Methods of Testing Protein Functionality. London: Blackie Academic and Professional. L. B. (2004) The effects of high protein diets on thermogenesis, satiety, and weight loss: a critical review. Journal of the American College of Nutrition 23(5), 373–385. B. and Zukowsa, Z. (2012) Maternal low-protein diet up-regulates the neuropeptide Y system in visceral fats and leads to abdominal obesity and glucose intolerance in a sex- and time-specific manner.

Physiology and Behavior 94(2), 300–307. J. et al. (2009) Effects of complete whey-protein breakfasts versus whey without GMP-breakfasts on energy intake and satiety. Appetite 52(2), 388–395. R. S. (2012) Gluconeogenesis and protein-induced satiety. The British Journal of Nutrition 107(4), 595–600. , Bergering, M. M. (2006) Cross-modality of texture and aroma perception is independent of orthonasal or retronasal stimulation. Journal of Agricultural and Food Chemistry 54, 5509–5515. Walstra, P. (2003) Physical Chemistry of Foods.

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