The gel properties of two-component mixed polymer gels are investigated using a cascade model, which assumes that the gel network is formed via the self-association of one of the two components and the cross-association of the two components. The effects of the model parameters, such as the equilibrium constants and the functionalities for cross-associations and self-associations, on the composition dependence of the modulus and gel point curves are examined to elucidate the contribution of self-associations to the gel network. The results show that the characteristics of self-associations become pronounced when the equilibrium constant or the functionality for self-associations is comparable to that for cross-associations. The model is applied to analyze the critical gelling concentration data for xanthan/locust bean gum mixed gels, which shows significant self-associations at high xanthan compositions. The resulting model curves agree well with the experimental data at all temperatures. The analysis of the temperature dependence of the best-fit equilibrium constant yields values of enthalpy change that are consistent with previous findings. (C) 2007 Wiley Periodicals, Inc.