Abstract: In order to study the yield stress and thixotropic behavior of the hydroxypropyl distarch phosphate (HPDSP) paste, HPDSP respectively derived from corn starch (CS) and waxy corn starch (WS) with different ratios of amylopectin were investigated. The critical mass fractions, yield stress, and thixotropic behavior of HPDSP pastes under various temperatures were studied. The results showed that, the critical mass fractions for the transition of the HPDSP solution at 5 ℃ from dilute to semi-dilute, and from semi-dilute to concentrated were 3wt% and 6wt%, respectively. The yield stress of 5wt% corn starch-hydroxypropyl distarch phosphate (CS-HPDSP) and waxy corn starch-hydroxypropyl distarch phosphate (WS-HPDSP) paste both showed weak correlations with temperature. However, at 6wt% concentration, the yield stress significantly decreased (P<0.05) by 69.52% and 77.95% respectively at 85 ℃. Additionally, the thixotropic behavior of HPDSP was influenced by both mass fraction and temperature. At 5 ℃, 5wt% CS-HPDSP and WS-HPDSP showed limited thixotropy, while at 6wt% of mass fraction, the areas of thixotropic loops of CS-HPDSP and WS-HPDSP were 163.49 and 85.00 Pa/s, respectively, and decreased by 86.38% and 92.18% at 85 ℃, respectively. WS-HPDSP exhibited less thixotropic behavior than CS-HPDSP, and showed better stability in three interval thixotropy test (3iTT). In conclusion, WS-HPDSP showed less yield stress and thixotropy compared with CS-HPDSP. This study provides theoretical supports for practical application of HPDSP as thickening agents in food products.