Rheological effects of high‐pressure processing and high‐pressure homogenization on not‐from‐concentrate orange juice

In comparison with the TP group, the fluidity, and stability of HPH orange juice after HPP were enhanced significantly, and the viscosity was reduced. This speeds up the juice-pumping process, reducing energy consumption and costs. The combination of HPP and HPH pretreatment effectively improved the physical properties and sensory quality of orange juice. © 2025 Society of Chemical Industry.