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The CO 2 huff-n-puff process is an effective method to enhance oil recovery (EOR) and reduce CO 2 emissions. However, its utilization is limited in a channeling reservoir due to early water and gas breakthrough. A novel starch graft copolymer (SGC) gel is proposed for treating the channels and assisting with the CO 2 huff-n-puff process. Firstly, the bulk and dynamic performances of the SGC gel including rheology, injectivity and plugging ability are compared with the polymer gel in the laboratory. Then, 3D physical models with water channels are established to reveal the EOR mechanisms of gel assisted CO 2 huff-n-puff. Several pilot tests of gel assisted CO 2 huff-n-puff are also discussed in this paper. The bulk and dynamic experimental results show that although these two gelants have similar viscosities, the SGC gelant has a better injectivity compared with the polymer gelant. The SGC gel is predominantly a viscous solution, which make it easier to flow through the pore throats. The RF of the SGC gelant is only 0.58 times that of the polymer gelant. After the gelation, a 3D network-like gel with a viscosity of 174 267 mPa s can be formed using the SGC gelant. The RRF of the SGC gel is about three times that of the polymer gel, which shows that the SGC gel has a stronger plugging ability within the porous media. The 3D experimental results show that four cycles of gel assisted CO 2 huff-n-puff can achieve an EOR of 11.36%, which is 2.56 times that of the pure CO 2 huff-n-puff. After the channels are plugged by the SGC gel, the remaining oil of the near-wellbore area can be first extracted by CO 2 , and the oil of the deep formation can then be effectively displaced by the edge water. Pilot tests on five wells were conducted in the Jidong Oilfield, China, and a total oil production of 3790.86 m 3 was obtained between 2016 and 2021. The proposed novel SGC gel is suitable for assisting with the CO 2 huff-n-puff process, which is a beneficial method for further EOR in a water channeling reservoir., Competing Interests: The authors declare that there are no competing interests regarding the publication of this article., (This journal is © The Royal Society of Chemistry.)