纳米级改性淀粉是特征尺度至少在一个维度上为纳米量级的改性淀粉，根据形态可分为淀粉纳米颗粒和淀粉纳米纤维两类。近年来，因其独特的纳米材料特性，以及原料来源广、可生物降解、生物相容性好等优点，在包装新材料、活性成分包埋、食品质地改良等方面具有重要的潜在应用价值，纳米级改性淀粉成为食品纳米科技研究的热点之一。本文在介绍淀粉纳米材料形态的基础上，进一步对纳米级改性淀粉的“自上而下”及“自下而上”两种制备方法及其性能改良方法进行阐述，并总结了纳米级改性淀粉的基本理化性质及在食品领域的研究应用，为推动纳米级改性淀粉在食品领域的研究开发提供参考。

Nanosized modified starch (NMS) is a kind of modified starches with at least one dimension in nanometer-length scale, including starch nanoparticles (SNP) and starch nanofibers (SNF). During the past decade, NMS has gradually become the hotspot research for food nanotechnology because of its unique characteristics as nano-materials and advantages of widely available raw materials, biodegradable and biocompatible. Its application has covered in various food uses such as new packaging materials, the active ingredient carries, food texture improvement and other aspects. This paper aims to summarize their physico-chemical properties related to food as well as two different preparation methods, i.e. "top-down" and "bottom-up" techniques and application-orientated modifications thereof. Additionally, the research trend and prospects of these NMS are proposed by specifically considering the potential applications in food science and industry.