The use of plant galactomannans – mainly locust bean gum (LBG) – to modify the rheology of kappa-carrageenan (KC) gels has attracted attention from researchers for at least the last 40 years. In terms of the rheology, both konjac glucomamman (KGM) and LBG are known to increase the elastic modulus of KC, induce KC gelation, produce a synergy-type peak at a certain ratio under conditions of fixed total polysaccharide content (LBG), and increase the fracture strain and stress in compression (LBG) and extension (KGM). This paper mainly summarizes previous rheological investigations on binary and ternary LBG, KC and KGM gels, and expounds on different aspects of the rheological modification.