Control of the properties of xanthan/glucomannan mixed gels by varying xanthan fine structure

► Xanthan-konjac mannan interaction has been studied by DSC and rheometry. ► Xanthan-konjac mannan association and gelation only occurs at or below the xanthan coil-helix transition. ► The thermal and rheological properties of the gels are influenced by the presence of salt. ► The gel temperature and gel strength can be controlled by manipulating the xanthan fine structure.