Abstract: Food extrusion has been developing in the past decades and has become a unique research field. Starch is an important component of many foods and the main source of energy in human diet. In the food industry, starch is usually processed through various heat treatment operations before it can be transformed into products suitable for human consumption. Extrusion is a traditional heat treatment method commonly used in starch food processing. During extrusion, starch undergoes structural transformation. In recent years, studies have shown that understanding the changes in the structure and properties of starch during extrusion plays a crucial role in regulating and improving the quality of starch food in actual production. In order to understand the changes of starch structure and properties in the extrusion process, this paper summarizes the impact of extrusion on starch structure, the impact of extrusion on starch properties, and the application of extrusion technology in starch and starch-based foods, with a view to providing reference and suggestions for the mechanism of extrusion affecting starch structure and properties and the further processing of starch based foods.