Abstract: The micro-architecture and crystal structure of starch granule are not only closely related to food texture, processability, and digestibility, but also endow starch with extensive adjustability. The broad-spectrum application in food processing, chemical industry and pharmacy makes starch a critical functional material in various fields.In this review, advances of late years in starch granule micro-structure were introduced.The correlation between crystal type and granular structure was discussed.Transformation amongst different crystals and effects of modifications on granule structure were also investigated.