During film formation, the rheological properties of pullulan, sodium alginate, and blends, dried at 50 ◦C were studied using an oscillatory rheometer. According to the drying curves, the drying process of pul-lulan, alginate, and blend films was divided into three stages. At the first drying stage, four samples exhibited typical liquid-like viscoelastic behavior. As the drying proceeded (polysaccharide concentration up to 75%), pure pullulan chains formed an entangled network, whereas coupling of alginate molecules gave a weak gel. At this drying stage, complex viscosity data for 75% alginate and blends were fitted with the power law equation. The effects of drying on the mechanical properties of pullulan-sodium alginate based samples were analyzed using the generalized Maxwell model, and their relaxation spectra were determined. The rheological properties during drying obtained from this study is essential for under- standing film-forming mechanism and predicting the properties of pullulan-sodium alginate based edible films.