Konjac glucomannan(KGM) gel has good biodegradability， biocompatibility， environmental sensitivity， water retention， water absorption， antibacterial and other special properties， so it is widely used in the food industry， medicine and chemical industry， functional materials and other fields. However， conventional KGM gels using a single gelling agent have limitations such as low cohesion， weak mechanical properties and structural integrity， insufficient stability to processing and storing， unacceptable appearance， short shelf life， and obvious dehydration shrinkage. KGM based thermal reversible gel is formed by blending KGM with other polysaccharides. This gel with better stability and higher elasticity is formed through strong cooperative interaction between the molecules. Based on the point of molecular assembly， this paper reviewed the synergistic effect between KGM and other polysaccharide (carrageenan， agar， cellulose derivatives， gellan gum， locust bean gum and xanthan) and the mechanism of the thermal reversible gel formation， aimed at improving the strength of KGM based thermal reversible gels and their stability. This work may provide some reference to extend its application range.