The general rule of thumb is cooked digests easier than raw, blended easier than cooked, juiced easiest of all. Think of it as automating preexisting parts of the natural digestive cycle-- you chew your food physically for a reason, obviously, starting in the mouth and continuing in the stomach. Cooking denatures protein. Pureeing similarly breaks down dietary fiber into smaller, more digestable chunks. Everything is still there (excepting volatile organic compounds that degrade once exposed to air, etc), it's a physical process, not chemical. But physical transformations have indisputable effects on chemical reactions. That's not controversial.

(Caveat: nutritional science is very much in the wild wild west days. It's a jungle out there, even in peer-reviewed research.)

He doesn't have a citation because he's wrong.

But I do, sunshine. Do you?

Your citation is about starch. A better citation in support of your assertion https://www.ncbi.nlm.nih.gov/pubmed/71495