Abstract: Polyphenols can interact with starch and affect its properties. In this paper, interactions between 7 food-borne polyphenols (procyanidins monomers, catechins, caffeic acid, tannic acid, gallic acid, chlorogenic acid and ferulic acid) and corn starch (high amylose and waxy starches) were investigated. Particle size analysis showed that polyphenols significantly interacted with high amylose corn starch to increase its particle size, and had different effects on waxy corn starch, wherein caffeic acid and chlorogenic acid reduced the average particle size of waxy corn starch. The starch-iodine binding force analysis showed that all polyphenols reduced starch-iodine binding force of the two kinds of corn starch, wherein caffeic acid and ferulic acid had significant effect on high amylose corn starch, while caffeic acid and chlorogenic acid had significant effect on waxy corn starch. FTIR analysis showed that polyphenols interacted with corn starch through non-covalent bonds, wherein ferulic acid and chlorogenic acid had the strongest interaction with high amylose corn starch. X-ray diffraction analysis showed that V-shaped complex could be formed by polyphenols and high amylose corn starch, except for procyanidins and tannic acid. Whereas waxy corn starch could form V-shaped complex only with ferulic acid. In general, polyphenols could combine with starch molecules through non-covalent interactions to form intermolecular or intramolecular complexes.