Abstract: With the continuous development of modified starch, people's demand for the functional characteristics, safety, and convenience of modified starch has increased significantly. Pre-gelatinized starch (PGS) is a type of starch modified by physical methods, which is a modified starch particle without obvious crystallization obtained by rapid dehydration and drying after starch gelatinization. PGS has a porous and hydrogen-bonded fracture structure, which has the advantages of good cold water solubility, strong water retention ability and high viscoelasticity. Cold water can be mixed into paste during application, eliminating the step of heating and gelatinization. Therefore, as a biodegradable raw material with excellent performance, PGS has important application value in the fields of flour products, low-temperature meat products, condiments and other leisure starch-based foods. This paper briefly introduces the definition, preparation methods, properties, and influencing factors of PGS performance, focuses on the current application status of PGS in starch-based foods, and points out the future research direction of PGS in the field of food, aiming to provide some references for promoting the application of PGS in the food industry.