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Amylase in the oral cavity hydrolyzes starch-based thickeners, leading to reduced viscosity and posing a threat to the dietary safety of patients with dysphagia. Studies have shown that some plant extracts can inhibit the activity of α-amylase, providing a direction for the improvement of starch-based thickeners. White kidney bean extract (WKBE, a protein-based inhibitor) and mulberry leaf extract (MLE, a non-protein-based inhibitor) were added to hydroxypropyl distarch phosphate (HDP), and the effects of the two plant extracts on the rheological and functional properties of HDP were investigated. The results showed that both plant extracts improved the flow characteristics of composite granules, and HDP-WKBE composite granules exhibited better fluidity, shorter wetting time, and shorter dispersion time. Rheological analysis indicated that WKBE enhanced the pseudoplasticity of starch, increased in the dynamic moduli (<i>G</i>′ and <i>G</i>″) and viscosity, and strengthened gel network. In contrast, MLE inhibited the entanglement of starch chains, resulting in decreased the viscoelasticity and viscosity of starch. According to the International Dysphagia Diet Standardization Initiative framework, the gel prepared from HDP-MLE was categorized as Level 2 (slightly thick, suitable for patients with mild dysphagia), while the gel prepared from HDP-WKBE was categorized as Level 3 (moderately thick, suitable for patients with moderate dysphagia). <i>In vitro</i> simulated oral digestion experiments confirmed that both gels effectively resisted the hydrolysis by α-amylase, with HDP-WKBE gel showing better stability (viscosity decay rate of only 17.20%). In addition, neutral to weakly alkaline environments and protein-containing media such as milk and soybean milk were more conducive to maintaining the viscosity stability of the gels and ensuring the dietary safety of patients with dysphagia. The findings of this study aimed to provide technical and theoretical support for the development of functional thickeners for patients with dysphagia.(口腔中α-淀粉酶会水解淀粉基增稠剂,导致其黏度降低,威胁吞咽障碍患者饮食安全。一些植物提取物可抑制α-淀粉酶活性,为淀粉基增稠剂改良提供方向。以羟丙基二淀粉磷酸酯(HDP)为基材,分别添加白芸豆提取物(WKBE,蛋白质类抑制剂)和桑叶提取物(MLE,非蛋白质类抑制剂),并探究两种植物提取物对HDP流变及功能特性的影响。结果显示,两种植物提取物均提升了复合颗粒的流动特性,且HDP-WKBE复合颗粒表现出更好的流动性、更短的润湿时间和分散时间。流变特性分析表明,WKBE可增强淀粉假塑性,提升动态模量(<i>G</i>′和<i>G</i>″)与黏度,强化凝胶网络；而MLE会抑制淀粉链缠结,降低黏弹性与黏度。按照《国际吞咽障碍饮食标准化倡议》对HDP-WKBE和HDP-MLE凝胶进行分级,结果显示,HDP-MLE凝胶为2级(稍微稠型,适配轻度吞咽障碍),HDP-WKBE凝胶为3级(中稠型,适配中度吞咽障碍)。体外模拟口腔消化证实,两种凝胶均能有效抵抗α-淀粉酶水解,其中HDP-WKBE黏度衰减率仅17.20%,稳定性较好。此外,中性-弱碱性环境及牛奶、豆浆等蛋白质介质,更利于维持凝胶黏度稳定并保障吞咽障碍患者的饮食安全。研究结果旨在为吞咽障碍用功能性增稠剂开发提供技术与理论支撑。)