Starch is the main source of carbohydrates and large reserves of polysaccharides existing in different 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 consisting of short α-1,4-linked chains. α -1.6 bonds, with a molecular weight of approximately 1010 [1]. Starch is in the form of a microscopic semi-crystalline granule and has a semi-crystalline structure with a crystallinity between 15 and 45% [2]. The short-chain moiety of amylopectin is responsible for the semi-crystalline structure of starch, organized in 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, namely food, medicine, textile and chemical [3] due to its low cost, biodegradability and its biocompatibility. Biodegradable films and edible coatings made from starch 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 as biodegradable starch microspheres in controlled release systems for tissue engineering [6], as a drug delivery vehicle [7]. and as a carbon source in lithium-ion batteries [8]. Starch nanoparticles are expected to play a major role in many technical applications due to their significantly different and unique properties compared to their bulk counterparts. In recent times, a lot of effort has been put into paper preparation. ....h smaller crystallites during the wet grinding process.Fig. 8.4. Conclusions In the present work, starch nanoparticles were successfully prepared by high-speed stirred wet milling method. The effects of solid mass fraction and grinding time on particle size were evaluated. The prepared starch nanoparticles exhibited a high degree of stability without the use of chemical stabilizers. The morphological characteristics of the prepared starch nanoparticles were highly dependent on the treatment time, as revealed by FEG-SEM and TEM investigations. Study of structural changes by XRD revealed that the crystallinity of starch nanoparticles decreases upon prolonged grinding. The proposed method can be used for large-scale preparation of starch nanoparticles with high yield of SNPs in a shorter time. It is highly efficient, inexpensive and can prepare highly dispersed starch nanoparticles..