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. 2020 Jan 22;4(2):nzaa009. doi: 10.1093/cdn/nzaa009

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Copyright © The Author(s) 2020.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com

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Energy expenditure and substrate oxidation after ingestion of either a WPI-based or PPI-based breakfast test beverage in young men (n = 15) or older men (n = 15) using indirect calorimetry. (A) REE over time and niAUC. (B) Postprandial energy expenditure (TEF) over time and niAUC. (C) Fat oxidation over time and niAUC. Data are shown as means ± SDs and controlled for body weight in kilograms. Means without a common letter are significantly different (P < 0.05). niAUC, net incremental AUC; PPI, pea protein isolate; REE, resting energy expenditure; TEF, thermic effect of feeding; WPI, whey protein isolate.