Abstract: Starch retrogradation refers to the process which starch molecules transform from a disordered state to an ordered structure after gelatinization and cooling. In most cases, the phenomenon of starch retrogradation has an adverse effect on the sensory and storage qualities of starch and products. Currently, there are numerous methods for inhibiting starch retrogradation, among which the addition of exogenous substances is considered an effective inhibitory measure. However, there is a wide variety of exogenous substances, and there is a lack of a systematic summary of the mechanism by which exogenous substances inhibit starch retrogradation currently. Therefore, this paper systematically reviewed the types of exogenous substances that can resist starch retrogradation, including salts, lipids, proteins, non-starch carbohydrates, emulsifiers, and enzyme preparations, etc.. The mechanisms of these exogenous substances inhibit starch retrogradation were deeply explored. Moreover, the influence of exogenous additives on the structure (morphology, short-range order, long-range order, etc.) and physicochemical properties (thermal properties, gelatinization properties, rheological properties, etc.) of starch molecules during the process of inhibiting starch retrogradation was reviewed. Finally, the research progress of exogenous substances in food was introduced. This paper provides a theoretical basis for the research on the inhibition of starch retrogradation by exogenous substances.