Heat treatment is the most commonly used physical modification method for starch, which shows advantage of simple operation, low pollution and high safety. The present work mainly summarized the effects of dry heat treatment, heat moisture treatment and annealing on physicochemical, structural and digestive properties of starch. Meanwhile, effects of heat treatment combined with hydrocolloid as well as combination of multiple heat treatments on physicochemical and digestive properties of starch were also introduced. As shown in the previous literature, heat treatment modification improved the thermal stability and anti-digestion properties of starch. Effects of heat treatment modification on starch properties were influenced by the kinds of heat treatment modification as well as the types and sources of starches. Due to high moisture content during the process of heat moisture treatment and annealing, swelling power and solubility of starches were remarkably changed. These three heat treatments could change the relatively crystallinity of starch. Moreover, heat moisture treatment could alter the crystalline patterns of starches. Except for annealing, both of dry heat treatment and heat moisture treatment changed the structure of starch particles. Both heat treatment combined with hydrocolloid and combination of multiple heat treatments enhanced physicochemical and digestive properties of heat-treated starches. Purpose of the present work could provide useful information for further research and application of heat-treated starches.