To improve the yield of starch-lipid complexes, the aqueous mixtures of corn starch and stearic acid were heated and homogenized by high pressure to prepare starch-stearic acid complexes. The effects of homogenization pressure, homogenization times and the amount of stearic acid on starch-stearic acid complex formation as well as viscosity, complex index, X-ray diffraction and thermal properties were investigated. The complex index increased and the viscosity decreased with the increasing of the amount of stearic acid, homogenization times and homogenization pressure, and the growth was slowing when the fatty acid content was 3％, homogenization pressure was 100 MPa and homogenization times was 3. X-ray diffraction patterns showed the V-type pattern with the characteristic peaks at 7.4°, 12.9°and 19.8°, and DSC thermogram displayed an endothermic peak at 93-115 ℃. The results indicated the formation of V-helical complexes between starch and stearic acid.