Wet-heating induced Maillard reaction between abalone protein hydrolysates and pectin with degree of methoxylation: Enhancing structural and functional properties - Jinzhen Li; Xiaotong Zhu; Wenhong Cao; Haisheng Lin; Jialong Gao; Zhongqin Chen; Mingtang Tan; Huina Zheng (Food Research International, 2026)