{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T00:34:38Z","timestamp":1792197278846,"version":"4.4.0"},"reference-count":151,"publisher":"Elsevier BV","issue":"10","license":[{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T00:00:00Z","timestamp":1760054400000},"content-version":"vor","delay-in-days":9,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100022837","name":"National Observatory of Athens","doi-asserted-by":"publisher","award":["138,139"],"award-info":[{"award-number":["138,139"]}],"id":[{"id":"10.13039\/100022837","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["The Journal of Nutrition"],"published-print":{"date-parts":[[2025,10]]},"DOI":"10.1016\/j.tjnut.2025.07.005","type":"journal-article","created":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T23:47:38Z","timestamp":1752623258000},"page":"3152-3167","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":48,"title":["Understanding Dietary Protein Quality: Digestible Indispensable Amino Acid Scores and Beyond"],"prefix":"10.1016","volume":"155","author":[{"given":"Joseph J","family":"Matthews","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emily J","family":"Arentson-Lantz","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paul J","family":"Moughan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert R","family":"Wolfe","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arny A","family":"Ferrando","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David D","family":"Church","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.tjnut.2025.07.005_bib1","series-title":"Dietary Protein Quality Evaluation in Human Nutrition","year":"2013"},{"key":"10.1016\/j.tjnut.2025.07.005_bib2","doi-asserted-by":"crossref","first-page":"294","DOI":"10.1016\/j.tjnut.2023.12.050","article-title":"Context and perspectives for establishing a novel database for protein quality of human foods, as proposed by a joint Food and Agriculture Organization of the United Nations\/International Atomic Energy Agency expert technical meeting in October 2022","volume":"154","author":"Tome","year":"2024","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib3","series-title":"Protein and amino acid requirements in human nutrition: report of a joint WHO\/FAO\/UNU Expert Consultation","year":"2007"},{"key":"10.1016\/j.tjnut.2025.07.005_bib4","doi-asserted-by":"crossref","first-page":"542","DOI":"10.1016\/j.jamda.2013.05.021","article-title":"Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE Study Group, J. Am","volume":"14","author":"Bauer","year":"2013","journal-title":"Med. Dir. Assoc."},{"key":"10.1016\/j.tjnut.2025.07.005_bib5","doi-asserted-by":"crossref","first-page":"929","DOI":"10.1016\/j.clnu.2014.04.007","article-title":"Protein intake and exercise for optimal muscle function with aging: recommendations from the ESPEN Expert Group","volume":"33","author":"Deutz","year":"2014","journal-title":"Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib6","series-title":"Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids","year":"2005"},{"key":"10.1016\/j.tjnut.2025.07.005_bib7","series-title":"The State of Food Security and Nutrition in the World. FAO, IFAD, UNICEF, WFP, WHO","year":"2024"},{"issue":"Suppl 2","key":"10.1016\/j.tjnut.2025.07.005_bib8","doi-asserted-by":"crossref","first-page":"S77","DOI":"10.1017\/S0007114512002577","article-title":"Assessment of protein adequacy in developing countries: quality matters","volume":"108","author":"Ghosh","year":"2012","journal-title":"Br. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib9","article-title":"Population protein intakes and food sustainability indices: the metrics matter","volume":"29","author":"Moughan","year":"2021","journal-title":"Glob. Food Sec."},{"key":"10.1016\/j.tjnut.2025.07.005_bib10","doi-asserted-by":"crossref","first-page":"1663","DOI":"10.1017\/S0007114513004273","article-title":"Digestible indispensable amino acid score and digestible amino acids in eight cereal grains","volume":"111","author":"Cervantes-Pahm","year":"2014","journal-title":"Br. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib11","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.foodchem.2016.06.057","article-title":"Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh","volume":"213","author":"Shaheen","year":"2016","journal-title":"Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib12","doi-asserted-by":"crossref","first-page":"1981","DOI":"10.3945\/jn.114.204305","article-title":"The skeletal muscle anabolic response to plant- versus animal-based protein consumption","volume":"145","author":"van Vliet","year":"2015","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib13","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1159\/000449175","article-title":"The rise and fall of protein malnutrition in global health","volume":"69","author":"Semba","year":"2016","journal-title":"Ann. Nutr. Metab."},{"key":"10.1016\/j.tjnut.2025.07.005_bib14","doi-asserted-by":"crossref","DOI":"10.1016\/j.cdnut.2023.102049","article-title":"Local sources of protein in low- and middle-income countries: how to improve the protein quality?","volume":"8","author":"Vissamsetti","year":"2024","journal-title":"Curr. Dev. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib15","doi-asserted-by":"crossref","first-page":"755","DOI":"10.1093\/advances\/nmz023","article-title":"Perspective: the public health case for modernizing the definition of protein quality","volume":"10","author":"Katz","year":"2019","journal-title":"Adv. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib16","doi-asserted-by":"crossref","first-page":"749","DOI":"10.1016\/j.tjnut.2023.01.012","article-title":"Amino acid intake and conformance with the dietary reference intakes in the United States: analysis of the national health and nutrition examination survey, 2001-2018","volume":"153","author":"Berryman","year":"2023","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib17","doi-asserted-by":"crossref","first-page":"804","DOI":"10.1016\/j.tjnut.2024.01.020","article-title":"The importance of dietary protein quality in mid- to high-income countries","volume":"154","author":"Moughan","year":"2024","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib18","doi-asserted-by":"crossref","first-page":"1565","DOI":"10.1093\/ajcn\/nqaa445","article-title":"Growth, body composition, and cardiovascular and nutritional risk of 5- to 10-y-old children consuming vegetarian, vegan, or omnivore diets","volume":"113","author":"Desmond","year":"2021","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib19","doi-asserted-by":"crossref","first-page":"376","DOI":"10.1136\/bjsports-2017-097608","article-title":"A systematic review, meta-analysis and meta-regression of the effect of protein supplementation on resistance training-induced gains in muscle mass and strength in healthy adults","volume":"52","author":"Morton","year":"2018","journal-title":"Br. J. Sports Med."},{"key":"10.1016\/j.tjnut.2025.07.005_bib20","doi-asserted-by":"crossref","first-page":"795","DOI":"10.1002\/jcsm.12922","article-title":"Systematic review and meta-analysis of protein intake to support muscle mass and function in healthy adults","volume":"13","author":"Nunes","year":"2022","journal-title":"J. Cachexia Sarcopenia Muscle"},{"key":"10.1016\/j.tjnut.2025.07.005_bib21","doi-asserted-by":"crossref","first-page":"1605","DOI":"10.1093\/gerona\/glz003","article-title":"Improving dietary protein quality reduces the negative effects of physical inactivity on body composition and muscle function","volume":"74","author":"Arentson-Lantz","year":"2019","journal-title":"J. Gerontol. A Biol. Sci. Med. Sci."},{"key":"10.1016\/j.tjnut.2025.07.005_bib22","doi-asserted-by":"crossref","first-page":"1101","DOI":"10.1016\/j.csbj.2019.07.005","article-title":"High versus low dietary protein intake and bone health in older adults: a systematic review and meta-analysis","volume":"17","author":"Groenendijk","year":"2019","journal-title":"Comput. Struct. Biotechnol. J."},{"key":"10.1016\/j.tjnut.2025.07.005_bib23","doi-asserted-by":"crossref","first-page":"1184","DOI":"10.1093\/gerona\/glab019","article-title":"Daily consumption of a specially formulated essential amino acid-based dietary supplement improves physical performance in older adults with low physical functioning","volume":"76","author":"Azhar","year":"2021","journal-title":"J. Gerontol. A Biol. Sci. Med. Sci."},{"key":"10.1016\/j.tjnut.2025.07.005_bib24","doi-asserted-by":"crossref","first-page":"1131","DOI":"10.1093\/advances\/nmab134","article-title":"Evaluation of protein quality in humans and insights on stable isotope approaches to measure digestibility\u2014a review","volume":"13","author":"Bandyopadhyay","year":"2022","journal-title":"Adv. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib25","article-title":"Research Approaches and Methods for Evaluating the Protein Quality of Human Foods, FAO","year":"2014","journal-title":"Food and Nutrition Paper"},{"key":"10.1016\/j.tjnut.2025.07.005_bib26","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1079\/BJN19940108","article-title":"Comparison of the ileal and faecal digestibility of dietary amino acids in adult humans and evaluation of the pig as a model animal for digestion studies in man","volume":"71","author":"Rowan","year":"1994","journal-title":"Br. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib27","doi-asserted-by":"crossref","first-page":"2101","DOI":"10.1093\/jn\/nxz211","article-title":"Determination of dietary amino acid digestibility in humans","volume":"149","author":"Moughan","year":"2019","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib28","doi-asserted-by":"crossref","first-page":"1635","DOI":"10.1093\/jn\/nxac077","article-title":"Comparison of true ileal amino acid digestibility between adult humans and growing pigs","volume":"152","author":"Hodgkinson","year":"2022","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib29","doi-asserted-by":"crossref","first-page":"584","DOI":"10.1093\/nutrit\/nuw022","article-title":"Protein quality as determined by the Digestible Indispensable Amino Acid Score: evaluation of factors underlying the calculation","volume":"74","author":"Wolfe","year":"2016","journal-title":"Nutr. Rev."},{"key":"10.1016\/j.tjnut.2025.07.005_bib30","doi-asserted-by":"crossref","first-page":"2866","DOI":"10.1093\/jn\/135.12.2866","article-title":"Development of the indicator amino acid oxidation technique to determine the availability of amino acids from dietary protein in pigs","volume":"135","author":"Moehn","year":"2005","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib31","doi-asserted-by":"crossref","first-page":"1160","DOI":"10.1093\/jn\/127.6.1160","article-title":"[15N]-labeled pea flour protein nitrogen exhibits good ileal digestibility and postprandial retention in humans","volume":"127","author":"Gausser\u00e8s","year":"1997","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib32","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1093\/ajcn\/72.1.112","article-title":"Human adult amino acid requirements: [1-13C]leucine balance evaluation of the efficiency of utilization and apparent requirements for wheat protein and lysine compared with those for milk protein in healthy adults","volume":"72","author":"Millward","year":"2000","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib33","doi-asserted-by":"crossref","first-page":"984","DOI":"10.1093\/ajcn\/nqy062","article-title":"Measurement of protein digestibility in humans by a dual-tracer method","volume":"107","author":"Devi","year":"2018","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib34","doi-asserted-by":"crossref","first-page":"302","DOI":"10.3945\/jn.112.166728","article-title":"Lysine from cooked white rice consumed by healthy young men is highly metabolically available when assessed using the indicator amino acid oxidation technique","volume":"143","author":"Prolla","year":"2013","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib35","doi-asserted-by":"crossref","first-page":"2188","DOI":"10.1093\/jn\/126.9.2188","article-title":"The use of 15N-labeled dietary proteins for determining true ileal amino acid digestibilities is limited by their rapid recycling in the endogenous secretions of pigs","volume":"126","author":"Leterme","year":"1996","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib36","doi-asserted-by":"crossref","first-page":"E74","DOI":"10.1152\/ajpendo.00294.2018","article-title":"Quantifying the contribution of dietary protein to whole body protein kinetics: examination of the intrinsically labeled proteins method","volume":"317","author":"Wolfe","year":"2019","journal-title":"Am. J. Physiol. Endocrinol. Metab."},{"key":"10.1016\/j.tjnut.2025.07.005_bib37","series-title":"USDA National Nutrient Database for standard reference, legacy","author":"Haytowitz","year":"2018"},{"key":"10.1016\/j.tjnut.2025.07.005_bib38","doi-asserted-by":"crossref","first-page":"490","DOI":"10.1017\/S0007114517000125","article-title":"Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)","volume":"117","author":"Mathai","year":"2017","journal-title":"Br. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib39","doi-asserted-by":"crossref","first-page":"4454","DOI":"10.1021\/jf050071n","article-title":"Total and reactive lysine contents in selected cereal-based food products","volume":"53","author":"Torbatinejad","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib40","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1021\/jf0519008","article-title":"Genetic variation in pea seed globulin composition","volume":"54","author":"Tzitzikas","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib41","doi-asserted-by":"crossref","DOI":"10.1016\/j.tjnut.2025.08.004","article-title":"True ileal amino acid digestibility of human foods classified according to food type as determined in the growing pig","author":"Hodgkinson","year":"2025","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib42","doi-asserted-by":"crossref","first-page":"1564","DOI":"10.1093\/jn\/nxy153","article-title":"Cooking conditions affect the true ileal digestible amino acid content and digestible indispensable amino acid score (DIAAS) of bovine meat as determined in pigs","volume":"148","author":"Hodgkinson","year":"2018","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib43","doi-asserted-by":"crossref","first-page":"1363","DOI":"10.1093\/jn\/nxz091","article-title":"Co-ingestion of black tea reduces the indispensable amino acid digestibility of hens\u2019 egg in Indian adults","volume":"149","author":"Kashyap","year":"2019","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib44","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1093\/ajcn\/nqaa274","article-title":"Very low ileal nitrogen and amino acid digestibility of zein compared to whey protein isolate in healthy volunteers","volume":"113","author":"Calvez","year":"2021","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib45","doi-asserted-by":"crossref","first-page":"1165","DOI":"10.1016\/j.tjnut.2024.01.030","article-title":"True ileal amino acid digestibility and protein quality of 15N-labeled Faba bean in healthy humans","volume":"154","author":"Itkonen","year":"2024","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib46","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128020","article-title":"True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods","volume":"338","author":"Reynaud","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib47","doi-asserted-by":"crossref","first-page":"1685","DOI":"10.1007\/s00726-018-2640-5","article-title":"Protein content and amino acid composition of commercially available plant-based protein isolates","volume":"50","author":"Gorissen","year":"2018","journal-title":"Amino Acids"},{"key":"10.1016\/j.tjnut.2025.07.005_bib48","doi-asserted-by":"crossref","first-page":"1203S","DOI":"10.1093\/ajcn\/59.5.1203S","article-title":"Plant proteins in relation to human protein and amino acid nutrition","volume":"59","author":"Young","year":"1994","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib49","doi-asserted-by":"crossref","first-page":"2729","DOI":"10.1093\/jn\/nxaa227","article-title":"Bioavailable lysine, assessed in healthy young men using indicator amino acid oxidation, is greater when cooked millet and stewed Canadian lentils are combined","volume":"150","author":"Fakiha","year":"2020","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib50","doi-asserted-by":"crossref","first-page":"770","DOI":"10.1093\/jn\/nxab410","article-title":"Bioavailable lysine assessed using the indicator amino acid oxidation method in healthy young males is high when sorghum is cooked by a moist cooking method","volume":"152","author":"Paoletti","year":"2022","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib51","doi-asserted-by":"crossref","first-page":"1467","DOI":"10.1093\/jn\/nxac049","article-title":"Metabolic availability of methionine assessed using indicator amino acid oxidation method, is greater when cooked lentils and steamed rice are combined in the diet of healthy young men","volume":"152","author":"Rafii","year":"2022","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib52","doi-asserted-by":"crossref","first-page":"1834","DOI":"10.1093\/jn\/nxaa086","article-title":"Bioavailable methionine assessed using the indicator amino acid oxidation method is greater when cooked chickpeas and steamed rice are combined in healthy young men","volume":"150","author":"Rafii","year":"2020","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib53","doi-asserted-by":"crossref","first-page":"12319","DOI":"10.1021\/acs.jafc.4c00380","article-title":"Decoding the duality of antinutrients: assessing the impact of protein extraction methods on plant-based protein sources","volume":"72","author":"Manzanilla-Valdez","year":"2024","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib54","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1093\/ajcn\/nqab354","article-title":"Real ileal amino acid digestibility of pea protein compared to casein in healthy humans: a randomized trial","volume":"115","author":"Guillin","year":"2022","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib55","doi-asserted-by":"crossref","first-page":"5379","DOI":"10.1002\/fsn3.1809","article-title":"Comprehensive overview of the quality of plant- and animal-sourced proteins based on the digestible indispensable amino acid score","volume":"8","author":"Herreman","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib56","doi-asserted-by":"crossref","first-page":"7251","DOI":"10.1002\/jsfa.12809","article-title":"Effect of heat treatment on protein quality of rapeseed protein isolate compared with non-heated rapeseed isolate, soy and whey protein isolates, and rice and pea protein concentrates","volume":"103","author":"Bailey","year":"2023","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.tjnut.2025.07.005_bib57","doi-asserted-by":"crossref","first-page":"947","DOI":"10.3390\/nu14050947","article-title":"Protein quality in perspective: a review of protein quality metrics and their applications","volume":"14","author":"Adhikari","year":"2022","journal-title":"Nutrients"},{"key":"10.1016\/j.tjnut.2025.07.005_bib58","first-page":"595","article-title":"Effect of germination and dehulling on the nutritive value of soybean, Nutr","volume":"46","author":"Joshi","year":"2016","journal-title":"Food Sci"},{"key":"10.1016\/j.tjnut.2025.07.005_bib59","doi-asserted-by":"crossref","first-page":"873","DOI":"10.1093\/ajcn\/nqz159","article-title":"True ileal digestibility of legumes determined by dual-isotope tracer method in Indian adults","volume":"110","author":"Kashyap","year":"2019","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib60","doi-asserted-by":"crossref","first-page":"1663","DOI":"10.1080\/10942912.2023.2225799","article-title":"Enhanced functionality of fermented whey protein using water kefir","volume":"26","author":"Alrosan","year":"2023","journal-title":"Int. J. Food Prop."},{"key":"10.1016\/j.tjnut.2025.07.005_bib61","doi-asserted-by":"crossref","first-page":"8131","DOI":"10.1002\/fsn3.3734","article-title":"Impact of cooking on the protein quality of Russet potatoes","volume":"11","author":"Bailey","year":"2023","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib62","doi-asserted-by":"crossref","first-page":"1716","DOI":"10.1093\/jn\/128.10.1716","article-title":"Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques","volume":"128","author":"Evenepoel","year":"1998","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib63","doi-asserted-by":"crossref","first-page":"2376","DOI":"10.1093\/jn\/nxac174","article-title":"Raw eggs to support post-exercise recovery in healthy young men: did rocky get it right or wrong?","volume":"152","author":"Fuchs","year":"2022","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib64","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1002\/food.200390084","article-title":"Modification of functional properties of egg-white proteins","volume":"47","author":"Campbell","year":"2003","journal-title":"Nahrung"},{"key":"10.1016\/j.tjnut.2025.07.005_bib65","doi-asserted-by":"crossref","first-page":"1488","DOI":"10.1021\/jf072999g","article-title":"Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins","volume":"56","author":"Sant\u00e9-Lhoutellier","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib66","doi-asserted-by":"crossref","first-page":"7790","DOI":"10.1021\/acs.jafc.7b03597","article-title":"Effect of processing on the in vitro and in vivo protein quality of yellow and green split peas (Pisum sativum)","volume":"65","author":"Nosworthy","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib67","doi-asserted-by":"crossref","first-page":"671","DOI":"10.3390\/nu10060671","article-title":"Effect of processing on the in vitro and in vivo protein quality of beans (Phaseolus vulgaris and Vicia Faba)","volume":"10","author":"Nosworthy","year":"2018","journal-title":"Nutrients"},{"key":"10.1016\/j.tjnut.2025.07.005_bib68","doi-asserted-by":"crossref","first-page":"588","DOI":"10.1016\/j.foodchem.2017.07.129","article-title":"Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)","volume":"240","author":"Nosworthy","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib69","doi-asserted-by":"crossref","first-page":"2950","DOI":"10.1002\/fsn3.1597","article-title":"Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)","volume":"8","author":"Nosworthy","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib70","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1002\/cche.10623","article-title":"Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties","volume":"100","author":"Nosworthy","year":"2022","journal-title":"Cereal Chem"},{"key":"10.1016\/j.tjnut.2025.07.005_bib71","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/0308-8146(83)90032-8","article-title":"Amino acid composition of two Italian durum wheat varieties and their semolina","volume":"10","author":"Abdel-Rahman","year":"1983","journal-title":"Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib72","doi-asserted-by":"crossref","first-page":"3387","DOI":"10.1021\/jf970070y","article-title":"Solubility\u2212digestibility relationship of legume proteins","volume":"45","author":"Carbonaro","year":"1997","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.tjnut.2025.07.005_bib73","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1017\/S0007114520000641","article-title":"Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality","volume":"124","author":"Bailey","year":"2020","journal-title":"Br. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib74","doi-asserted-by":"crossref","first-page":"2221","DOI":"10.3945\/jn.115.216838","article-title":"High true ileal digestibility but not postprandial utilization of nitrogen from bovine meat protein in humans is moderately decreased by high-temperature, long-duration cooking","volume":"145","author":"Oberli","year":"2015","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib75","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0061252","article-title":"Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs","volume":"8","author":"Bax","year":"2013","journal-title":"PLOS ONE"},{"key":"10.1016\/j.tjnut.2025.07.005_bib76","doi-asserted-by":"crossref","first-page":"40","DOI":"10.3168\/jds.S0022-0302(05)72660-6","article-title":"Digestible reactive lysine in selected milk-based products","volume":"88","author":"Rutherfurd","year":"2005","journal-title":"J. Dairy Sci."},{"issue":"Suppl 2","key":"10.1016\/j.tjnut.2025.07.005_bib77","doi-asserted-by":"crossref","first-page":"S59","DOI":"10.1017\/S0007114512002280","article-title":"Available lysine and digestible amino acid contents of proteinaceous foods of India","volume":"108","author":"Rutherfurd","year":"2012","journal-title":"Br. J. Nutr."},{"issue":"4","key":"10.1016\/j.tjnut.2025.07.005_bib78","doi-asserted-by":"crossref","first-page":"804","DOI":"10.1016\/j.ajcnut.2025.01.025","article-title":"Protein glycation compromises the bioavailability of milk protein-derived lysine in vivo in healthy adult males: a double-blind, randomized cross-over trial","volume":"121","author":"van Lieshout","year":"2025","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib79","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2022.957486","article-title":"Nutritional assessment of plant-based beverages in comparison to bovine milk","volume":"9","author":"Smith","year":"2022","journal-title":"Front. Nutr."},{"issue":"Suppl 2","key":"10.1016\/j.tjnut.2025.07.005_bib80","doi-asserted-by":"crossref","first-page":"S298","DOI":"10.1017\/S0007114512002528","article-title":"Available versus digestible dietary amino acids","volume":"108","author":"Rutherfurd","year":"2012","journal-title":"Br. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib81","doi-asserted-by":"crossref","first-page":"1308","DOI":"10.1093\/jn\/133.5.1308","article-title":"Postprandial kinetics of dietary amino acids are the main determinant of their metabolism after soy or milk protein ingestion in humans","volume":"133","author":"Bos","year":"2003","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib82","doi-asserted-by":"crossref","first-page":"2733","DOI":"10.1093\/jn\/133.9.2733","article-title":"Increasing habitual protein intake accentuates differences in postprandial dietary nitrogen utilization between protein sources in humans","volume":"133","author":"Bos","year":"2003","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib83","doi-asserted-by":"crossref","first-page":"666","DOI":"10.1093\/ajcn\/87.3.666","article-title":"Increasing habitual protein intake results in reduced postprandial efficiency of peripheral, anabolic wheat protein nitrogen use in humans","volume":"87","author":"Juillet","year":"2008","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib84","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1017\/S0007114599000410","article-title":"Assessment of net postprandial protein utilization of 15N-labelled milk nitrogen in human subjects","volume":"81","author":"Bos","year":"1999","journal-title":"Br. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib85","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1093\/ajcn\/81.1.87","article-title":"Postprandial metabolic utilization of wheat protein in humans","volume":"81","author":"Bos","year":"2005","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib86","doi-asserted-by":"crossref","first-page":"890","DOI":"10.1093\/jn\/129.4.890","article-title":"Net postprandial utilization of [15N]-labeled milk protein nitrogen is influenced by diet composition in humans","volume":"129","author":"Gaudichon","year":"1999","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib87","doi-asserted-by":"crossref","first-page":"1992","DOI":"10.1093\/jn\/129.11.1992","article-title":"Nutritional value of [15N]-soy protein isolate assessed from ileal digestibility and postprandial protein utilization in humans","volume":"129","author":"Mariotti","year":"1999","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib88","doi-asserted-by":"crossref","first-page":"896","DOI":"10.1016\/j.ajcnut.2023.02.020","article-title":"Digestive and metabolic bioavailability in healthy humans of 15N-labeled rapeseed and flaxseed protein incorporated in biscuits","volume":"117","author":"Tessier","year":"2023","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib89","doi-asserted-by":"crossref","first-page":"2041","DOI":"10.1093\/jn\/nxaa024","article-title":"Protein type, protein dose, and age modulate dietary protein digestion and phenylalanine absorption kinetics and plasma phenylalanine availability in humans","volume":"150","author":"Gorissen","year":"2020","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib90","doi-asserted-by":"crossref","first-page":"121","DOI":"10.3945\/ajcn.112.051201","article-title":"Minced beef is more rapidly digested and absorbed than beef steak, resulting in greater postprandial protein retention in older men","volume":"98","author":"Pennings","year":"2013","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib91","doi-asserted-by":"crossref","first-page":"765","DOI":"10.1093\/jn\/135.4.765","article-title":"Threonine utilization is high in the intestine of piglets","volume":"135","author":"Schaart","year":"2005","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib92","article-title":"Use of arterial and enteral substrates by the portal drained viscera (PDV) of piglets","volume":"26","author":"Stoll","year":"1998","journal-title":"J. Pediatr. Gastroenterol. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib93","doi-asserted-by":"crossref","first-page":"1931","DOI":"10.1053\/gast.2002.37062","article-title":"The high metabolic cost of a functional gut","volume":"123","author":"Van Der Schoor","year":"2002","journal-title":"Gastroenterology"},{"key":"10.1016\/j.tjnut.2025.07.005_bib94","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1093\/ajcn\/65.2.489","article-title":"Splanchnic and whole-body leucine kinetics in young and elderly men","volume":"65","author":"Boirie","year":"1997","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib95","doi-asserted-by":"crossref","first-page":"R1691","DOI":"10.1152\/ajpregu.00281.2009","article-title":"Absorption kinetics are a key factor regulating postprandial protein metabolism in response to qualitative and quantitative variations in protein intake","volume":"297","author":"Fouillet","year":"2009","journal-title":"Am. J. Physiol. Regul. Integr. Comp. Physiol."},{"key":"10.1016\/j.tjnut.2025.07.005_bib96","doi-asserted-by":"crossref","first-page":"2422","DOI":"10.1080\/10408398.2019.1646703","article-title":"How processing may affect milk protein digestion and overall physiological outcomes: a systematic review","volume":"60","author":"van Lieshout","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib97","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1093\/ajcn\/nqaa073","article-title":"Dose-response effects of dietary protein on muscle protein synthesis during recovery from endurance exercise in young men: a double-blind randomized trial","volume":"112","author":"Churchward-Venne","year":"2020","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib98","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1186\/s12986-018-0301-z","article-title":"Whole-body net protein balance plateaus in response to increasing protein intakes during post-exercise recovery in adults and adolescents","volume":"15","author":"Mazzulla","year":"2018","journal-title":"Nutr. Metab. (Lond)."},{"key":"10.1016\/j.tjnut.2025.07.005_bib99","doi-asserted-by":"crossref","first-page":"1049","DOI":"10.1113\/jphysiol.2011.225003","article-title":"Muscle protein synthesis in response to nutrition and exercise","volume":"590","author":"Atherton","year":"2012","journal-title":"J. Physiol."},{"key":"10.1016\/j.tjnut.2025.07.005_bib100","doi-asserted-by":"crossref","first-page":"3717","DOI":"10.3390\/nu12123717","article-title":"Essential amino acids and protein synthesis: insights into maximizing the muscle and whole-body response to feeding","volume":"12","author":"Church","year":"2020","journal-title":"Nutrients"},{"key":"10.1016\/j.tjnut.2025.07.005_bib101","doi-asserted-by":"crossref","first-page":"533S","DOI":"10.1093\/jn\/136.2.533S","article-title":"Leucine regulates translation initiation of protein synthesis in skeletal muscle after exercise","volume":"136","author":"Norton","year":"2006","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib102","doi-asserted-by":"crossref","first-page":"E420","DOI":"10.1152\/ajpendo.00365.2024","article-title":"Postexercise myofibrillar protein synthesis rates do not differ following 1.5 g essential amino acids compared with 15 and 20 g of whey protein in young females","volume":"328","author":"Apicella","year":"2025","journal-title":"Am. J. Physiol. Endocrinol. Metab."},{"key":"10.1016\/j.tjnut.2025.07.005_bib103","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2024.1360312","article-title":"Stimulation of muscle protein synthesis with low-dose amino acid composition in older individuals","volume":"11","author":"Church","year":"2024","journal-title":"Front. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib104","doi-asserted-by":"crossref","first-page":"2011","DOI":"10.1016\/j.clnu.2017.09.008","article-title":"Effects of leucine-enriched essential amino acid and whey protein bolus dosing upon skeletal muscle protein synthesis at rest and after exercise in older women","volume":"37","author":"Wilkinson","year":"2018","journal-title":"Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib105","doi-asserted-by":"crossref","first-page":"E381","DOI":"10.1152\/ajpendo.00488.2005","article-title":"A high proportion of leucine is required for optimal stimulation of the rate of muscle protein synthesis by essential amino acids in the elderly","volume":"291","author":"Katsanos","year":"2006","journal-title":"Am. J. Physiol. Endocrinol. Metab."},{"key":"10.1016\/j.tjnut.2025.07.005_bib106","doi-asserted-by":"crossref","first-page":"412","DOI":"10.1016\/j.clnu.2012.09.002","article-title":"Leucine co-ingestion improves post-prandial muscle protein accretion in elderly men","volume":"32","author":"Wall","year":"2013","journal-title":"Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib107","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1093\/ajcn\/nqaa092","article-title":"Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: a randomized controlled trial","volume":"112","author":"Monteyne","year":"2020","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib108","doi-asserted-by":"crossref","first-page":"1572","DOI":"10.1249\/MSS.0000000000002937","article-title":"Potato protein ingestion increases muscle protein synthesis rates at rest and during recovery from exercise in humans","volume":"54","author":"Pinckaers","year":"2022","journal-title":"Med. Sci. Sports Exerc."},{"key":"10.1016\/j.tjnut.2025.07.005_bib109","doi-asserted-by":"crossref","first-page":"2734","DOI":"10.1093\/jn\/nxac222","article-title":"The muscle protein synthetic response to the ingestion of a plant-derived protein blend does not differ from an equivalent amount of milk protein in healthy young males","volume":"152","author":"Pinckaers","year":"2023","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib110","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1093\/nutrit\/nuac049","article-title":"Alternative dietary protein sources to support healthy and active skeletal muscle aging","volume":"81","author":"van der Heijden","year":"2023","journal-title":"Nutr. Rev."},{"key":"10.1016\/j.tjnut.2025.07.005_bib111","doi-asserted-by":"crossref","first-page":"E267","DOI":"10.1152\/ajpendo.00166.2023","article-title":"Ingestion of mycoprotein, pea protein, and their blend support comparable postexercise myofibrillar protein synthesis rates in resistance-trained individuals","volume":"325","author":"West","year":"2023","journal-title":"Am. J. Physiol. Endocrinol. Metab."},{"key":"10.1016\/j.tjnut.2025.07.005_bib112","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1017\/S0007114522003087","article-title":"Mycoprotein ingestion within or without its wholefood matrix results in equivalent stimulation of myofibrillar protein synthesis rates in resting and exercised muscle of young men","volume":"130","author":"West","year":"2023","journal-title":"Br. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib113","doi-asserted-by":"crossref","first-page":"1359","DOI":"10.1016\/j.tjnut.2023.02.037","article-title":"Underpinning the food matrix regulation of postexercise myofibrillar protein synthesis by comparing salmon ingestion with the sum of its isolated nutrients in healthy young adults","volume":"153","author":"Paulussen","year":"2023","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib114","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1093\/jn\/nxab305","volume":"152","author":"Weijzen","year":"2022","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib115","doi-asserted-by":"crossref","first-page":"14930","DOI":"10.1073\/pnas.94.26.14930","article-title":"Slow and fast dietary proteins differently modulate postprandial protein accretion","volume":"94","author":"Boirie","year":"1997","journal-title":"Proc. Natl. Acad. Sci. USA."},{"key":"10.1016\/j.tjnut.2025.07.005_bib116","doi-asserted-by":"crossref","first-page":"1085","DOI":"10.1016\/j.ajcnut.2024.08.030","article-title":"The anabolic response to a ground beef patty and soy-based meat alternative: a randomized controlled trial","volume":"120","author":"Church","year":"2024","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib117","doi-asserted-by":"crossref","first-page":"2120","DOI":"10.1016\/j.tjnut.2023.11.004","article-title":"Higher muscle protein synthesis rates following ingestion of an omnivorous meal compared with an isocaloric and isonitrogenous vegan meal in healthy, older adults","volume":"154","author":"Pinckaers","year":"2024","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib118","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1007\/s00394-021-02658-1","article-title":"Digestible indispensable amino acid score (DIAAS) is greater in animal-based burgers than in plant-based burgers if determined in pigs","volume":"61","author":"Fanelli","year":"2022","journal-title":"Eur. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib119","doi-asserted-by":"crossref","first-page":"1257","DOI":"10.3945\/ajcn.117.158113","article-title":"In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done","volume":"106","author":"Buffi\u00e8re","year":"2017","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib120","doi-asserted-by":"crossref","first-page":"1286","DOI":"10.1093\/ajcn\/85.5.1286","article-title":"Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects","volume":"85","author":"R\u00e9mond","year":"2007","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib121","first-page":"1","article-title":"Impact of aging on the digestive system related to protein digestion in vivo","author":"Hinssen","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib122","first-page":"E513","article-title":"Oral amino acids stimulate muscle protein anabolism in the elderly despite higher first-pass splanchnic extraction","volume":"277","author":"Volpi","year":"1999","journal-title":"Am. J. Physiol."},{"key":"10.1016\/j.tjnut.2025.07.005_bib123","doi-asserted-by":"crossref","first-page":"E902","DOI":"10.1152\/ajpendo.2000.278.5.E902","article-title":"Protein turnover modifications induced by the protein feeding pattern still persist after the end of the diets","volume":"278","author":"Arnal","year":"2000","journal-title":"Am. J. Physiol. Endocrinol. Metab."},{"key":"10.1016\/j.tjnut.2025.07.005_bib124","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1139\/apnm-2022-0373","article-title":"Protein quality and the food matrix: defining optimal versus maximal meal-based protein intakes for stimulating muscle protein synthesis","volume":"48","author":"Barnes","year":"2023","journal-title":"Appl. Physiol. Nutr. Metab."},{"key":"10.1016\/j.tjnut.2025.07.005_bib125","series-title":"A Healthy Protein Transition,","year":"2023"},{"key":"10.1016\/j.tjnut.2025.07.005_bib126","first-page":"70","article-title":"Essential amino acid density, Nutr","volume":"56","author":"Fussell","year":"2021","journal-title":"Today"},{"key":"10.1016\/j.tjnut.2025.07.005_bib127","doi-asserted-by":"crossref","first-page":"3276","DOI":"10.1093\/jn\/nxab262","article-title":"Physiological limitations of protein foods ounce equivalents and the underappreciated role of essential amino acid density in healthy dietary patterns","volume":"151","author":"Gwin","year":"2021","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib128","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1007\/s40279-021-01540-8","article-title":"The anabolic response to plant-based protein ingestion","volume":"51","author":"Pinckaers","year":"2021","journal-title":"Sports Med"},{"issue":"7","key":"10.1016\/j.tjnut.2025.07.005_bib129","doi-asserted-by":"crossref","first-page":"e1581","DOI":"10.1093\/nutrit\/nuae200","article-title":"Effect of plant versus animal protein on muscle mass, strength, physical performance, and sarcopenia: a systematic review and meta-analysis of randomized controlled trials","volume":"83","author":"Reid-McCann","year":"2025","journal-title":"Nutr. Rev"},{"issue":"4","key":"10.1016\/j.tjnut.2025.07.005_bib130","doi-asserted-by":"crossref","first-page":"1141","DOI":"10.1016\/j.tjnut.2024.12.019","article-title":"A well-balanced vegan diet does not compromise daily mixed muscle protein synthesis rates when compared with an omnivorous diet in active older adults: a randomized controlled cross-over trial","volume":"155","author":"Domi\u0107","year":"2025","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib131","doi-asserted-by":"crossref","first-page":"1317","DOI":"10.1007\/s40279-021-01434-9","article-title":"High-protein plant-based diet versus a protein-matched omnivorous diet to support resistance training adaptations: a comparison between habitual vegans and omnivores","volume":"51","author":"Hevia-Larra\u00edn","year":"2021","journal-title":"Sports Med"},{"key":"10.1016\/j.tjnut.2025.07.005_bib132","doi-asserted-by":"crossref","first-page":"1680","DOI":"10.1016\/j.tjnut.2023.02.023","article-title":"Vegan and omnivorous high protein diets support comparable daily myofibrillar protein synthesis rates and skeletal muscle hypertrophy in young adults","volume":"153","author":"Monteyne","year":"2023","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib133","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.ajcnut.2024.05.009","article-title":"The effects of whey, pea, and collagen protein supplementation beyond the recommended dietary allowance on integrated myofibrillar protein synthetic rates in older males: a randomized controlled trial","volume":"120","author":"McKendry","year":"2024","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib134","doi-asserted-by":"crossref","first-page":"2137","DOI":"10.1016\/j.tjnut.2023.06.004","article-title":"Perspective: developing a nutrient-based framework for protein quality","volume":"153","author":"Forester","year":"2023","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib135","doi-asserted-by":"crossref","DOI":"10.1016\/j.cdnut.2024.104439","article-title":"Meal protein quality score: a novel tool to evaluate protein quantity and quality of meals","volume":"8","author":"Grootswagers","year":"2024","journal-title":"Curr. Dev. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib136","doi-asserted-by":"crossref","first-page":"2103","DOI":"10.1007\/s00394-021-02790-y","article-title":"Amino acid intake and plasma concentrations and their interplay with gut microbiota in vegans and omnivores in Germany","volume":"61","author":"Dietrich","year":"2022","journal-title":"Eur. J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib137","doi-asserted-by":"crossref","first-page":"3626","DOI":"10.1016\/j.tjnut.2024.10.010","article-title":"Meals containing equivalent total protein from foods providing complete, complementary, or incomplete essential amino acid profiles do not differentially affect 24-h skeletal muscle protein synthesis in healthy, middle-aged women","volume":"154","author":"Arentson-Lantz","year":"2024","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib138","doi-asserted-by":"crossref","first-page":"411","DOI":"10.1016\/j.clnu.2017.05.029","article-title":"Update on maximal anabolic response to dietary protein","volume":"37","author":"Kim","year":"2018","journal-title":"Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib139","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1016\/j.clnu.2011.09.008","article-title":"Absence of post-prandial gut anabolism after intake of a low quality protein meal","volume":"31","author":"Ten Have","year":"2012","journal-title":"Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib140","doi-asserted-by":"crossref","first-page":"332","DOI":"10.3945\/ajcn.115.129924","article-title":"Habituation to low or high protein intake does not modulate basal or postprandial muscle protein synthesis rates: a randomized trial","volume":"105","author":"Gorissen","year":"2017","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib141","doi-asserted-by":"crossref","first-page":"1549","DOI":"10.1016\/j.tjnut.2024.03.009","article-title":"Acute microbial protease supplementation increases net postprandial plasma amino acid concentrations after pea protein ingestion in healthy adults: a randomized, double-blind, placebo-controlled trial","volume":"154","author":"Paulussen","year":"2024","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib142","doi-asserted-by":"crossref","first-page":"2387","DOI":"10.2527\/2005.83102387x","article-title":"Additivity of values for apparent and standardized ileal digestibility of amino acids in mixed diets fed to growing pigs","volume":"83","author":"Stein","year":"2005","journal-title":"J. Anim. Sci."},{"key":"10.1016\/j.tjnut.2025.07.005_bib143","doi-asserted-by":"crossref","first-page":"540","DOI":"10.1093\/jn\/nxaa398","article-title":"Values for digestible indispensable amino acid score (DIAAS) determined in pigs are greater for milk than for breakfast cereals, but DIAAS values for individual ingredients are additive in combined meals","volume":"151","author":"Fanelli","year":"2021","journal-title":"J. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib144","doi-asserted-by":"crossref","first-page":"578","DOI":"10.1002\/iub.1646","article-title":"Significance of l-carnitine for human health","volume":"69","author":"Adeva-Andany","year":"2017","journal-title":"IUBMB Life."},{"key":"10.1016\/j.tjnut.2025.07.005_bib145","doi-asserted-by":"crossref","first-page":"447","DOI":"10.3390\/nu13020447","article-title":"Creatine in health and disease","volume":"13","author":"Kreider","year":"2021","journal-title":"Nutrients"},{"key":"10.1016\/j.tjnut.2025.07.005_bib146","doi-asserted-by":"crossref","first-page":"2216","DOI":"10.1093\/advances\/nmab087","article-title":"Effect of carnosine or \u03b2-alanine supplementation on markers of glycemic control and insulin resistance in humans and animals: a systematic review and meta-analysis","volume":"12","author":"Matthews","year":"2021","journal-title":"Adv. Nutr."},{"key":"10.1016\/j.tjnut.2025.07.005_bib147","doi-asserted-by":"crossref","first-page":"667","DOI":"10.1249\/01.mss.0000210190.64458.25","article-title":"Milk ingestion stimulates net muscle protein synthesis following resistance exercise, Med","volume":"38","author":"Elliot","year":"2006","journal-title":"Sci. Sports Exerc."},{"key":"10.1016\/j.tjnut.2025.07.005_bib148","doi-asserted-by":"crossref","first-page":"840","DOI":"10.1038\/s42255-020-0188-7","article-title":"Short-chain fatty acids as potential regulators of skeletal muscle metabolism and function","volume":"2","author":"Frampton","year":"2020","journal-title":"Nat. Metab."},{"key":"10.1016\/j.tjnut.2025.07.005_bib149","doi-asserted-by":"crossref","first-page":"406","DOI":"10.1038\/s41575-024-00893-5","article-title":"Ultra-processed foods and food additives in gut health and disease","volume":"21","author":"Whelan","year":"2024","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"10.1016\/j.tjnut.2025.07.005_bib150","doi-asserted-by":"crossref","DOI":"10.1038\/s41598-021-93100-3","article-title":"A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels","volume":"11","author":"van Vliet","year":"2021","journal-title":"Sci. Rep."},{"key":"10.1016\/j.tjnut.2025.07.005_bib151","doi-asserted-by":"crossref","DOI":"10.1038\/s41598-024-71073-3","article-title":"Pasture-finishing of cattle in Western U.S. rangelands improves markers of animal metabolic health and nutritional compounds in beef","volume":"14","author":"Evans","year":"2024","journal-title":"Sci. Rep."}],"container-title":["The Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022316625004286?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022316625004286?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,11,16]],"date-time":"2025-11-16T23:43:41Z","timestamp":1763336621000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022316625004286"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10]]},"references-count":151,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2025,10]]}},"alternative-id":["S0022316625004286"],"URL":"https:\/\/doi.org\/10.1016\/j.tjnut.2025.07.005","relation":{},"ISSN":["0022-3166"],"issn-type":[{"value":"0022-3166","type":"print"}],"subject":[],"published":{"date-parts":[[2025,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Understanding Dietary Protein Quality: Digestible Indispensable Amino Acid Scores and Beyond","name":"articletitle","label":"Article Title"},{"value":"The Journal of Nutrition","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.tjnut.2025.07.005","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Inc. on behalf of American Society for Nutrition.","name":"copyright","label":"Copyright"}]}}