In this study, the interactions of wheat starch (WS) (5%, w/w) with sage seed gum (SSG) (0–0.50%, w/w) were explored by steady and dynamic rheological tests and Fourier transform infrared (FTIR) spectroscopy measurements as well. Higher levels of SSG incorporation resulted in increase in limiting strain (γL, up to 137%), yield stress at the limit of the linear viscoelastic (LVE) range (τy, up to 852%) and flow-point stress (τf, up to 3083%) values. (380)