Interestingly I did not find some scientific studies relating DE numbers of maltodextrin to digestion or backing the common assumption of high DE = faster digestion. It’s just those usual info/commercial sites about MD.
Still wrapping my head around what you cited from the article. Thanks for pointing that out and giving something to think about! Would love to hear on the podcast if @chad or @Jonathan or @Nate_Pearson have experience with individual maltodextrin mixes and if they distinguish DE.