Abstract: As a new physical modification method, high-pressure treatment has been widely used in the processing of starch. In this paper, the effects of high-pressure treatment on the crystalline structure, gelatinization, retrogradation, digestion, thermal and rheological properties of starches are systematically summarized. High-pressure treatment can significantly decrease the relative crystallinities of starches and transform the A-type or C-type crystalline structure of starch into a B-type crystalline structure. And the destruction of the crystalline structure of starch is mainly achieved by disrupting the regular arrangement of the double helix, rather than directly destroying the double helix structure. High-pressure treatment significantly increases the retrogradation rate and resistant starch content. High-pressure treatment increases the apparent viscosity, yield stress, storage modulus, and loss modulus of starches. However, high-pressure treatment has different effects on the gelatinization, thermal properties, flowability index and consistency coefficient of different starches. High-pressure treatment technology has important application prospects in the preparation of R3 resistant starch and new starch materials.