In this study, porous starch (PS) from cassava starch (CS) and faba bean starch (FS) was prepared using ultrasound (US) as pretreatment prior to enzymatic treatment followed by alcohol alkaline treatment (GCWS) to improve properties of modified starch. The effect of these methods on morphological, ratio of 1047/1022 spectra by FTIR, thermal properties, particle size distribution, solubility and adsorption capacity were studied and compared. The result showed that the surface of PS presented rough surface with small pores on the surface of both starch granules. US-PS and US-PS-GCWS modified samples showed more porous structure on the surface especially observed on CS. The modified PS samples displayed altered significant reduced in relative crystallinity (44.23% - 20.56% reduction) while maintaining their chemical structure as confirmed by FTIR analysis. Compared with unmodified PS, cold water solubility increased by 72.05% and 58.79% for US-PSC-GCWS and US-PSF-GCWS respectively. The water adsorption capacity also increased by 30.56% and 27.66% for US-PS-GCWS on both starches compared to PS alone. All modified PS samples scored higher encapsulation efficiency compared to PS with triple modification achieved highest efficiency and thermal stability for both modified starches. The findings demonstrated that triple modification (US-PS-GCWS) effectively improved the structural integrity, adsorption capacity and encapsulation efficiency of starch, highlighting its potential as a sustainable carrier for thermally sensitive bioactive compounds in functional food application.