The impact of high hydrostatic pressure (HHP) (600 MPa‐20 min) on the physical, morphological, pasting, and thermal properties of waxy corn starch (WCS), normal corn starch (NCS), and wheat starch (WS) at different concentrations (10%, 15%, and 20% w/w) was examined. By applying the HHP, water absorption capacity (WAC) and oil absorption capacity (OAC) of the native starches increased tremendously; however, augmenting the concentration of starches from 10% to 20% w/w cause a slight decrease (for WS and NCS) or increase (for WCS) in WAC and a considerable increase in OAC of the HHP‐treated starches. Morphological analysis shows that by increasing the concentration of HHP‐treated starches, the destruction of starch granules is quite detectable; however, this destruction is lower for NCS and the granules show high resistance to degradation and higher inflation than that of WCS and WS. By employing HHP and augmenting the concentration, the zeta potential of the selected starches increased considerably. Rapid visco analysis revealed that HHP and increasing starch concentration from 10% to 20% caused a remarkable decrease in peak, trough, breakdown, final, and setback viscosities of the starches. The native starches depict higher gelatinization, peak, and conclusion temperatures likewise gelatinization enthalpy than the HHP‐treated starches.

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