Abstarct: The aim of this study was to investigate the physicochemical and rheological properties of basil and cress gum and compare these properties with pectin gum. The results of flow behavior showed that the viscosity of basil and cress gum solutions decreased in all concentrations of 1 and 2% with increasing shear rate, which was indicative of pseudoplastic behavior. However, in the case of pectin, the viscosity of the solution did not decrease significantly with increasing shear rate. In principle, the viscosity of the pectin solution was independent of the shear rate and the behavior was almost Newtonian. The highest viscosity was observed in the 2% solution of basil gum. Also, the results of the oscillation test showed that at low frequencies, the storage modulus of basil and cress gum was higher than the loss modulus. But at higher frequencies, because the intermolecular forces of the gels were weak, these forces were broken and the viscous behavior prevailed over the elastic behavior. The results also showed that the loss and storage modulus of basil solutions were higher than cress gum solutions. The stability of emulsions prepared from basil and cress gum and pectin for 8 weeks was investigated. According to the results, the emulsifying properties of basil and cress gum were higher in both concentrations of 1 and 2% than pectin gum. Emulsion droplet measurements also showed that the lowest emulsion droplet size was related to pectin-stabilized emulsion. The results of foaming properties also showed that pectin gum had higher foaming properties than basil and cress gums. Texture profile analysis was performed for 9% gels of basil and cress gum. It should be noted that this test was not performed for pectin gum due to lack of gel formation. The results showed that the parameters of hardness, elasticity, chewiness and adhesion of basil seed gel were higher than cress and the parameters of cohessivnes and adhesion of basil and cress gel were not significantly different from each other.