High-protein dairy powders such as milk protein concentrates (MPC) and milk protein isolates (MPI) are added to a variety of dairy and food products to improve the nutritional, sensory, and functional properties. Various factors such as processing conditions, the composition of the powder, storage conditions, and dissolution conditions affect the overall solubility of MPC and MPI. MPCs have the best possible solubility instantly after production and the solubility decreases as the storage time and temperature increases. Moreover, it was reported that increasing the protein content from 85% to 90% led to an overall reduction in solubility. The MPC and MPI must be soluble to give the products the desired characteristics. In this work, it is proposed that the microstructure of MPC powders can be altered using nano- and micro-bubbles (MNB) to improve the reconstitution properties of the MPC powder. In recent years, MNB are gaining interest due to their wide applications in a variety of fields. The physical properties of MNBs are different from those of milli-scale bubbles. The milli-bubbles rise very rapidly, burst on the liquid-air interface, and disappear. On the other hand, the MNBs are stable for considerably long periods. The objective of the present work was to modify the microstructure of the MPC powder particles to create channels for subsequent movement of water during rehydration. The presentation will compare the dissolution properties of MPC powders obtained by the conventional spray drying process as well as the proposed MLB process.