Abstract: Starch is an essential source of carbohydrates in the human diet; however, native starch has inherent drawbacks, including low solubility, low gelatinization temperature, and insufficient viscosity. The physicochemical properties of starch can be effectively improved through interactions with food colloids, and this has become a significant focus of recent research. In this study, the concept and classification of food colloids are introduced, and four major mechanisms of interaction between food colloids and starch are thoroughly analyzed: hydrogen bonding, physical barrier/encapsulation effects, electrostatic interactions, and osmotic effects. Based on these mechanisms, the regulatory effects of food colloids on starch gelatinization, rheological properties, and retrogradation behavior are systematically investigated, and their specific applications in flour-based products are summarized. This study provides a theoretical foundation for further understanding the mechanisms by which food colloids improve the physicochemical properties of starches.