The results of this study showed that the high pressure homogenization had some effects on corn starch. The increase in water solubility and decrease in intrinsic viscosity are indications of molecular degradation of starch. High pressure homogenization also caused changes to the starch granules morphology. Some holes and cracks were formed on the granules. These changes increased significantly with increasing the pressure of the homogenizer. The changes observed may be mainly caused by the high pressure and shear applied during homogenization while increase in the temperature was not high enough to cause such changes