Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule

► The effect of HPH on the viscoelastic properties of tomato juice was evaluated. ► The HPH increased tomato juice storage (G′) and loss (G″) modules. ► HPH processing improved juice consistency more than modified its nature/behaviour. ► Two modified Cox-Merz rule were used.