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This study therefore adds to the scientific knowledge of the importance of salivary α-amylase to starch digestion, and draws special attention to the possible role of the gastric phase in determining the GI.By analyzing the behaviors of water molecules at the solid-water-vapor contact line, we explore the molecular origin of large evaporation rates at the contact line and find new ways to increase the evaporation of the droplet. In contrast to previous models considering macroscopic surroundings and the geometry of the droplet, here we
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