Abstract: Starch is a main energy source of human diet. Its structural characteristics is affected by many factors, which is directly related to the digestion, absorption, and utilization of starch. In order to improve the properties of starch, different chemical components are usually added, including lipids, proteins, polyphenols, dietary fibers, minerals, and small organic molecules from food. In deed, different components have different effects on starch characteristics due to their unique characteristics and functions, as well as the composition, the amount, and the adding conditions. In order to provide theoretical reference for improving starch gelatinization characteristics, this review summarizes the research progress of starch gelatinization characteristics of different food components in recent years.