Abstract:Amylose is a starch component comprising linear molecules that form a helical structure. Under appropriate conditions， small molecules such as lipids enter the helical cavity to a form complex. The complexes can improve the functional properties of starch by reducing its solubility in water，increasing its stability，delaying its retrogradation，and slowing its digestion， and more； in doing so， they promote further starch formation.Current studies have demonstrated that starch-lipid complexes can provide a new application platform for starch-based materials. This paper summarizes the structural properties of starch-lipid complexes and the mechanism of their formation. The primary factors influencing complex formation and the effect of those complexes on starch properties are discussed in detail.