This article researched the basic properties of three types of modified starch and their application in stirred yogurt.The three types of modified starch are acetylated waxy maize distarch phosphate(AWMDP),acetylated tapioco distarch phosphate(ATDP),and waxy potato distarch phosphate(WPDP).These three kinds of starch were remained in inflated granule state after heating at 95℃for 10 min,but the expansion of the average particle size and water absorption capacity were different.These may be associated with the source and the degree of cross-linking of starch.Adding 0.5%(w/w) modified starch in stirred yogurt increased the apparent viscosity,water holding capacity, and G'of the yogurt;that also reduced the shear thinning behavior of yogurt.The WPDP was better to improve physical properties of stirred yogurt than the other two kinds modified starch.