Starch is the main source of carbohydrates and the large reserve of polysaccharides existing in various plants. Starch consists mainly of two microstructural components: linear amylose (20–30%) and branched amylopectin (70–80%). Amylose is essentially a linear polymer composed of α -1,4 linked glucose units, with a molecular weight of approximately 106. Amylopectin is a highly branched molecule made up of short α -1,4 chains linked by α - bonds 1.6, with a molecular weight of approximately 1010 [1]. Starch appears as a semi-crystalline microscopic granule and has a semi-crystalline structure with crystallinity between 15 and 45% [2]. The short-chain moiety of amylopectin is responsible for the semicrystalline structure of starch, which is organized as double helices packed into nanocrystallites. Starch is an abundantly available natural biopolymer and has been widely used as the most important ingredient in many industries, for example in the food, pharmaceutical, textile and chemical industries [3] due to its low cost, biodegradability and biocompatibility. Starch-based biodegradable films and edible coatings find many applications in the food industries [4]. Starch has been widely used as an excipient in the preparation of pharmaceutical tablets [5]. Recently, the use of starch has been reported in many advanced applications such as biodegradable starch microspheres in controlled-release systems for tissue engineering [6], as a drug carrier [7], and as a carbon source in ion batteries of lithium [8]. Starch nanoparticles are expected to play an important role in many engineering applications due to significantly different and unique properties compared to their bulk counterpart. In recent times, much effort has been put into preparing... half of the paper.. ....h smaller crystallites during the wet milling process.Fig. 8.4. Conclusions In the present work, starch nanoparticles were successfully prepared by high-speed wet stirred media milling method. The effects of solid mass fraction and milling time on particle size were evaluated. The prepared starch nanoparticles showed a high degree of stability without the use of chemical stabilizers. The morphological characteristics of the prepared starch nanoparticles strongly depended on the processing time, as revealed by FEG-SEM and TEM investigations. Study of structural changes using XRD revealed that the crystallinity of starch nanoparticles decreases with prolonged milling. The proposed method can be used for large-scale preparation of starch nanoparticles with high SNP yield in shorter time. It is highly effective, low cost and can prepare highly dispersed starch nanoparticles.