## 3 Applications of NMR in polysaccharide Research
### Food Science and Nutrition  
In food and nutrition science, NMR has been used to analyze polysaccharides in complex arrays, study their interactions with other components, and assess their functional properties. [PERSON] et al. demonstrated that polysaccharides play a role in stabilizing lotions and gels using NMR spectroscopy, which plays a key role in food preparations [63]. [PERSON] et al. studied high- or low-methoxide-value pectin using NMR technology to identify its effect on aromatic compounds in apple juice. Their aim was to figure out the interaction between polysaccharides and volatile compounds [54]. In the same way, [PERSON] et al. analyzed sulfate polysaccharides from _Arthobacter_ species with NMR and methylation analysis. They found that these polysaccharides have potential in food and pharmaceutical formulations [64]. These studies demonstrate that NMR has multiple functions, revealing the structure and functional roles of polysaccharides in the food system. NMR provides critical insights into the interactions and properties of polysaccharides. NMR has also significantly contributed to the innovation and optimization of food formulations and functional ingredients.  
NMR is pivotal for us to understand how polysaccharides affect the texture and stability of food. For example, [PERSON] et al. used NMR to study molecular diffusion in polysaccharide gel, enabling a deep understanding of how these structures capture small molecules and affect food consistency [46]. Another study by [PERSON] et al. investigated the gel behavior of wheat starch and _Mesona chinensis_ polysaccharides. They revealed how changes in molecular fluidity during gel formation optimize food texture [45]. [PERSON] et al. characterized rubber polysaccharides using multidimensional NMR. This accelerated their application in food colloids [65]. [PERSON] et al. elucidated the arabinose structure of immunbioactive pectin polysaccharides, demonstrating their functional role in food and health [66].  
[PERSON] et al. characterized the effect of acetylation on non-pectic polysaccharides in unstard mucilage using NMR spectroscopy. By doing so, they advanced its application in food science [67]. This research shows that NMR is very important in finding out the molecular mechanisms of polysaccharide function in food science. NMR provides detailed information about gel, texture, and stability. It keeps supporting innovation in food science and the development of high-performance food ingredients.  
In fermented foods, polysaccharides are also important for changing the microbial interactions and product stability of fermented foods. [PERSON] et al. applied NMR technology to monitor the composition of polysaccharides during wine fermentation. This revealed the dynamic changes that affect the sensory properties and quality of the final product [32]. The study showed that NMR can be used to improve the production and quality control of fermented products.  
In food science, scientists use NMR to analyze polysaccharides in complex arrays. They also use it to study how polysaccharides interact with other components and to evaluate their functional properties. For example, [PERSON] and colleagues investigated the structural modifications of rice starch using NMR spectroscopy, elucidating its physicochemical characteristics within microencapsulation matrices for enhanced probiotic delivery efficacy [68].  
In general, these studies show that NMR has many functions in food science, making for design polysaccharide formulations with better functionality, stability, and sensory properties. By offering detailed information about structure and dynamics, NMR is still an essential tool to promote in food science and nutritional research.