Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

► The effect of HPH on the rheological properties of tomato juice was evaluated. ► The HPH reduced the mean particle diameter and the particles size distribution (PSD). ► The HPH increased tomato juice consistency and improved its thixotropy. ► The effect of homogenization pressure was then modelled.