The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels

► Rheological properties of flaxseed gum-casein gels were studied. ► Small amplitude oscillatory and steady shear measurements were used. ► Storage and loss moduli increased with the increase in flaxseed gum concentration. ► The gelling temperature increased with the increase in flaxseed gum concentration. ► The apparent viscosities increased with increase in flaxseed gum concentration.