2.4. Intervention Products
The purity of the protein powders ranged from 80% (PP) to 82% (WP) up to 85% (BRP), which equaled 25 g of PP, 24 g of WP, and 23 g of BRP added to result in 20 g protein in each shake. Maltodextrin was added to the PP shake (1.6 g) and the WP shake (0.6 g) to match the higher carbohydrate content of the BRP shake. The AA profiles of the three protein powders were analyzed at Eurofins Scientific (Eurofins Analyses Nutritionnelles, Nantes, France) and are displayed in 