Thixotropy (property of gels like ketchup changing to liquid when agitated)

Okay so the opposite of thixotrophy is rheopecty but apparently oobleck is not rheopectic. In stead it is dilatant. And the opposite of dilatant is pseudoplastic.
So it goes:

• Thixotrophic (time-dependent shear thinning; ketchup)
• Pseudoplastic (non-time-dependent shear thinning; molten polymers and ketchup?)
• Rheopectic (time-dependent shear thickening; gypsum paste)
• Dilatant (non-time-dependent shear thickening; oobleck)

I am a bit confused. Ketchup is thixotrophic as well as pseudoplastic but oobleck is dilatant but not rheopectic. Can anyone give me some intuition on this?

Wiki links:
Pseudoplasticity
Rheopecty
Dilatant

Disappointed it's not: Thiccotropy

The whole industry is hanging by a thread