On the interaction between konjac glucomannan and xanthan in mixed gels: An analysis based on the cascade model

► Synergistic gelation of konjac glucomannan and xanthan. ► We analyze the gelling behavior with a two-component cascade model. ► Konjac glucomannan has a functionality (number of binding sites per chain) value of 3. ► The heterotypic binding has a high enthalpy/entropy ratio (5.52). ► We propose that the binding of konjac glucomannan with xanthan takes place on consecutive glucose residues.