3.2. Effect of heat treatment
The effect of heat treatment (90 °C for 5 min) on the properties of
MWP suspensionswas determined as it is a commonly used processing
operation in the food industry.
3.2.1. Particle size and microstructure
There were appreciable changes in the particle size distribution
of the MWP suspensions after heat treatment. The distributions
became mono-modal for both non-homogenized and homogenized
systems, with a large mean particle diameter of N70 μm (Fig. 4a
and b). This large peak suggests that the protein particles underwent