Heat-induced whey protein gels (HIWPG) were formed as cubes and dissolved in aqueous sodium hydroxide (0.25-0.50 wt%) at 25-60 degrees C, a range of agitation speeds, and with or without additional chemicals. The solution temperature was found to be the most important parameter affecting dissolution behaviour. Increasing the stirring speed reduced the time for complete dissolution, albeit marginally. Significant dissolution was observed under natural convection conditions and particulate release was evident under all conditions, indicating that the 'dissolution' process features both molecular solubilization and gel breakdown. (c) 2006 Elsevier Ltd. All rights reserved.