Abstract: Extrusion is a common physical modification and food processing method. It is necessary to understand the changes in the microstructure and physicochemical properties of starch for the innovation of starch-based foods and effective application of extruders. In this paper,the effects of extrusion on amylose content,crystallization,digestibility,thermal properties,gelatinization properties,textural properties and rheological properties of starch are reviewed,with the aim to provide reference for the further development of starchy food processing.