Waxy starches consist almost exclusively of amylopectin and don't contain amylose molecules. Despite extensive knowledge - and certain applications - of waxy maize starch in former times, the production and use of other high amylopectin starches is now increasing. This review deals with the physical processing of these starches (via gelatinization, gelation, extrusion, annealing, and heat moisture treatment) and with chemical and biochemical modification (e.g. acetylation, debranching of amylopectin, hydrolysis). Great attention is paid to the digestibility of the products and the formation of nanoparticles. Both usual and new food and non-food uses of rice, maize, wheat, barley and potato waxy starches are referred to. (C) 2017 Elsevier Ltd. All rights reserved.