Technical Abstract: Konjac glucomannan (neutral), CMC (negatively charged) and chitosan (positively charged) were added to cornstarch dis- persions, in order to study the effect of polysaccharide-starch interactions on the starch gelatinization properties. Pasting and retrogradation properties were measured with the rheometer and DSC. Swelling properties of the starch granules were determined by solubility index, swelling power and particle size distribution. Depending on the nature of different polysaccharides, viscosities of cornstarch dispersions were affected differently. The particle size distributions were not influenced by the addition of any of the polysaccharides. Swelling results showed that the KG and CMC molecules interacted with the released or partly released amylose in the cornstarch dispersions. This was correlated with that the short-term retrogradation of the starch pastes was retarded by the additions of KG and CMC. However, the chitosan molecules appeared not to associate with the amylose, so the retrogradation of the chitosan-cornstarch dispersions was not retarded.