Abstract: Rice bran is the surface layer that is crushed during the whitening process of brown rice. The mixture of rice germ and broken rice accounts for about 6% of the weight of rice. Rice bran is defatted rice bran after leaching or squeezing oil rich in dietary fiber, and its total amount accounts for about 30%-50% of the weight of defatted rice bran. The dietary fiber in defatted rice bran is almost water-insoluble dietary fiber, and its main components are cellulose, hemicellulose, and lignin. Rice bran contains many phenolic acids, and the most abundant is ferulic acid. This study determined the effects of rice bran insoluble dietary fiber and ferulic acid on the gelatinization, rheology, swelling, and thermal properties of rice starch. It is found that rice bran insoluble dietary fiber and ferulic acid have different effects on the gelatinization process of rice starch. The effect of insoluble dietary fiber on the gelatinization process of rice starch is mainly reflected in the hydration that competes with starch molecules and the physical obstacles to the starch network structure. The effect of ferulic acid on the gelatinization process of rice starch is more complicated as follows. First, ferulic acid competes with starch for water molecules. Second, ferulic acid forms a complex with amylopectin. Third, ferulic acid forms an inclusion compound with amylose. Fourth, ferulic acid causes irreversible acidolysis of starch. Fifth, ferulic acid changes the electronegativity, water activity, and ionic strength of the system. This series of complex reactions leads to the influence of water-insoluble dietary fiber and ferulic acid on the gelatinization process of rice starch, which has a tendency of "synergy" and "antagonism". Water-insoluble dietary fiber and ferulic acid limit the free swelling of rice starch granules, weaken the formation of starch gel, reduce the short-term aging degree of starch, improve the thermal stability of starch paste, increase the starch gelatinization temperature, and extend the time length of starch gelatinization. The "synergy" trend on the Internet. Water-insoluble dietary fiber has a tendency to weaken the high temperature shear strength of starch, while ferulic acid has a tendency to enhance the high temperature shear strength of the system. At this time, both substances have a certain "antagonistic" trend. Water-insoluble precipitated fiber and ferulic acid have significant effects on the dynamic rheology-temperature scan curve and rheological parameters of starch. Water-insoluble dietary fiber has a tendency to reduce the binding capacity of iodine and the maximum absorption wavelength, and ferulic acid will have a certain "antagonistic" tendency. Water-insoluble dietary fiber has a tendency to increase the value of iodine blue, while ferulic acid has a "synergistic" tendency at low doses, and a "antagonistic" tendency at high doses. Water-insoluble dietary fiber has a tendency to increase T_o, T_P, T_C and decrease ΔH, while ferulic acid has a "synergistic" tendency in these four aspects. This article focuses on the analysis of the effects of water-insoluble dietary fiber and ferulic acid on the starch gelatinization process, but whether there is a reaction between water-insoluble dietary fiber and ferulic acid and whether this reaction affects the starch gelatinization process remains to be studied.