Abstract—The Rheological properties and fractal dimensions of flaxseed gum-whey protein isolate (WPI) gels were analyzed in flaxseed gum concentration range of 1%-2% in this study. The Rheological properties of the mixture were significantly influenced by the flaxseed gum concentration. The gel strength increased with the increase of gum concentration. Two models were used in this study, and the calculated fractal dimension of the flaxseed gum-WPI mixture gels were 2.10-2.44 or 2.12-2.63, based on the model selected and the ionic strength applied. These results were in agreement with the fractal dimensions of other hydrocolloid gels. These results would help to understand the microstructure of the flaxseed gum-WPI gels and the influence of gum concentration on that. However, the difference in results between the two models implied that further study is needed to find suitable model for gum-protein mixtures.