Rheometer and differential scanning calorimetry (DSC) have been used to probe the mechanism of gelation in gels formed by mixture of κ-carrageenan and cellulose nanocrystals (CNC). The results indicated that an association occurred between CNC chains and aggregated κ-carrageenan helices. Rheometer and differential scanning calorimetry (DSC) have been used to probe the mechanism of gelation in gels formed by mixture of κ-carrageenan and cellulose nanocrystals (CNC). The results indicated that an association occurred between CNC chains and aggregated κ-carrageenan helices.