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Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals.
Am J Clin Nutr. 2022 Jul 6;116(1):244-254. doi: 10.1093/ajcn/nqac068.
Am J Clin Nutr. 2022.
PMID: 35285882
Free PMC article.
Clinical Trial.
Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test.
Goh AT, Choy JYM, Chua XH, Ponnalagu S, Khoo CM, Whitton C, van Dam RM, Forde CG.
Goh AT, et al. Among authors: choy jym.
Eur J Nutr. 2021 Aug;60(5):2719-2733. doi: 10.1007/s00394-020-02466-z. Epub 2021 Jan 2.
Eur J Nutr. 2021.
PMID: 33389082
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Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses.
Choy JYM, Goh AT, Chatonidi G, Ponnalagu S, Wee SMM, Stieger M, Forde CG.
Choy JYM, et al.
Curr Res Food Sci. 2021 Dec 1;4:891-899. doi: 10.1016/j.crfs.2021.11.018. eCollection 2021.
Curr Res Food Sci. 2021.
PMID: 34917949
Free PMC article.
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