Influence of xanthan transition on the rheological properties of waxy starches

► Xanthan conformational transition is studied by rheological methods. ► Xanthan gum transition can affect pasting properties of waxy starches. ► Gelatinization is not significantly affected by xanthan gum at the given concentrations. ► Different types of waxy starches are compared to develop some general insights. ► Xanthan gum can affect waxy starch rheology, but the strongest effects are seen when granules preserve their integrity.