The　study　aimed　to　investigate　the　cooperation　of　maize　starch　and　ferulic　acid　under　physical　mixing　(PM),　heat　treatment　(HT)　and　extruded　treatment　(ET)　and　its　impacts　on　postprandial　blood　glucose　level.　PM　did　not　influence　the　surface　structure,　or　long/short-range　order　of　maize　starch,　yet　it　decreased　rapidly　digestive　starch　(RDS)　content　to　65.82　+/-　1.67%　and　increased　resistant　starch　(RS)　content　to　20.58　+/-　1.71%.　In　the　HT　group,　maize　starch-ferulic　acid　(HMS-FRA)　complexes　was　formed,　maintaining　A-type　crystal　structure,　and　binding　amount　increased　as　the　addition　of　ferulic　acid　increased.　And　maize　starch　had　the　lowest　RDS　and　highest　RS,　moreover,　its　postprandial　blood　glucose　value　was　7.93　+/-　0.64　mmol/L　center　dot　h　when　added　2.0%　(w/w)　ferulic　acid.　Besides,　in　the　ET　group,　the　crystal　type　of　extruded　maize　starch-ferulic　acid　(EMS-FRA)　complexes　changed　to　A　+　V　type.　ET　also　led　to　increased　RS　content,　with　postprandial　blood　glucose　level　significantly　reduced　(6.16　+/-　0.80　mmol/L　center　dot　h)　in　EMS-2.0FRA.　These　results　demonstrated　that　ferulic　acid　could　form　maize　starch-ferulic　acid　complexes　through　ET,　and　effectively　reducing　its　postprandial　blood　glucose　level.　Our　results　will　provide　an　idea　for　the　production　of　functional　staple　food.