Fuente: Broccoli Byproducts Extraction Homogenization is a pivotal process in the food industry, widely employed for emulsifying oil droplets, disrupting particles, modifying structural properties, and inactivating microorganisms and enzymes through nonthermal means. Among various homogenization techniques, microfluidization has emerged as a highly effective method for manipulating the structure and conformation of food components. This process involves the passage of liquids under high pressure through narrow microchannels, where intense shear and impact forces are generated. These forces facilitate significant particle size reduction and enhance the functional properties of food systems. Key transformations include enhanced hydration, solubility, viscosity, rheological behavior, and bioavailability, all of which contribute to product quality and functionality. The structural and conformational changes induced by microfluidization not only improve material characteristics but also provide a platform for innovative food formulations. This technique has found extensive application in enhancing the functionality of proteins, polysaccharides, and dietary fibers, utilization of byproducts for further applications, extraction of bioactive compounds, and microbial and enzymatic inactivation. Overall, this chapter provides a comprehensive review of microfluidization applications in food science, excluding those focused on emulsion-based, encapsulation, and dairy systems, which are discussed in other sections. It emphasizes the potential of microfluidization to drive innovation in the development of high-quality, functional foods that meet contemporary demands for health, sustainability, and ingredient transparency. The chapter also addresses existing challenges and highlights areas for future research, underscoring the transformative role of microfluidization in advancing food science and technology.