Combined effects of homogenization pressure (0, 50, 150 bar), homogenization sequence (before or after heat treatment), and type of stabilizers (carrageenan, guar and a mixture of carrageenan – guar, either alone or in the presence of starch) on the textural and rheological parameters, including hardness, viscosity, surface tension, syneresis and also microstructural properties of cream – based dairy dessert were investigated. Homogenization pressure of 50 bar after and 150 bar before heating resulted in the highest and lowest hardnesse, respectively. Homogenization pressure of 50 bar after heating led to the highest surface tension, whereas the lowest obtained when applying 150 bars of pressure following the process of heating. Unhomogenized treatments exhibit the highest syneresis, vise versa, the lowest amount was primarily related to the homogenized treatments (after heating) and secondarily homogenized treatments (before heating). Using carrageenan, alone, caused both the highest hardness and the highest syneresis, and in mixture with guar, the highest surface tension. Guar, alone, led to the lowest hardness, surface tension and syneresis. In the presence of starch, hardness was increased using all three combinations of gums, but surface tension was increased through only carrageenan - guar mixture application. Syneresis was decreased applying carrageenan, alone. Microstructure analysis showed good correspondence with the textural and rheological results
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