High hydrostatic pressure (HHP) can be employed as a non-thermal sterilization technique in the food industry while inducing structure and physicochemical changes of the food macromolecules like starch. The effect of HHP on starch depends on various factors including starch type and concentration, pressurization temperature, time, and suspending media. In this review, we summarize the influence of HHP on the structure, gelatinization, retrogradation, and modification of starches from different botanical origins. Suggestions for future research are provided to better understand the mechanism of HHP on starch, and on how HHP can be used in the starch industry. © 2016 Elsevier Ltd.