<p>The low content of soluble dietary fiber (SDF) in natural dietary fiber (DF) results in poor functional properties, palatability, and processing characteristics, which limits its utilization in the food industry. Modifying DF effectively regulates its structure and composition, significantly increasing the proportion of SDF while simultaneously enhancing its processing adaptability, physicochemical properties, and functional activity. This review systematically summarizes the regulatory effects of various modification techniques on DF in terms of structural characteristics, physicochemical properties, and functional activity in recent years. And the underlying modification mechanisms were revealed. The application of various modification methods may influence a series of structural alterations in DF, including its functional group distribution, stereo conformation, molecular weight, and functional properties. Among the modification methods, the combined modification effect is demonstrably superior to that of the single modification (physical, chemical, and biological). Based on the enhancement effects and practical utility of various combined modifications on the functional properties of DF (such as water-holding capacity, oil-holding capacity, etc.), it can be concluded that physical combined with biological modification is the most widely used combined modification method. This paper summarizes research on DF modifications and examines future development trends, aiming to facilitate a paradigm shift for DF from laboratory research to industrial application while providing core evidence for its value transformation.</p> Graphical Abstract <p></p>