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In contrast to recent descriptive reviews that mainly summarize application categories, this review reframes HPH as a valve\u2010scale energy\u2010dissipation and thermo\u2010fluidic transport process. Evidence published mainly from 2022 to 2026 indicates that HPH performance is governed less by nominal pressure alone than by the coupled effects of valve or chamber geometry, specific energy input, residence\u2010time distribution, shear and extensional deformation, turbulence, cavitation, adiabatic heating, matrix composition, interfacial stabilization, and downstream cooling. Across emulsification, microbial and enzyme control, biopolymer nanodispersion, and texture modification, HPH is most effective when hydrodynamic stresses are matched with formulation capacity, microbial susceptibility, and matrix\u2010specific rheology. The clearest translational value is observed in liquid and pumpable foods, where finer microstructures can improve physical stability, bioaccessibility, microbial control, gel or foam behavior, and sensory smoothness. However, these benefits often plateau or decline when viscosity limits stress transfer, interfacial coverage becomes insufficient, particulate loading disrupts valve flow, proteins reaggregate after mechanical unfolding, or cumulative heating narrows quality margins. Future progress will depend on predictive, application\u2010specific process design supported by CFD\u2010informed valve selection, energy\u2010normalized reporting, thermal lethality assessment, equipment\u2010wear management, regulatory validation, and pilot\u2010scale economic comparison with high\u2010shear mixing and thermal processing.<\/jats:p>","DOI":"10.1111\/1541-4337.70594","type":"journal-article","created":{"date-parts":[[2026,8,8]],"date-time":"2026-08-08T10:11:37Z","timestamp":1786183897000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["High\u2010Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation"],"prefix":"10.1111","volume":"25","author":[{"given":"Zhihua","family":"Li","sequence":"first","affiliation":[{"name":"Agricultural Product Processing and Storage Lab, School of Food Science and Engineering Jiangsu University Zhenjiang Jiangsu 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