ArticleFood chemistry: X2025
Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Ultrasonic-Assisted Stewing Enhances Chicken Soup Flavor by Promoting Flavor Precursor Release and Key Aroma Compound Formation.Foods (Basel, Switzerland) · 2026Article
- Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.Ultrasonics sonochemistry · 2026Article
- Effect of low-temperature vacuum cooking (Food chemistry: X · 2026Article
- Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage.Food chemistry: X · 2025Article
- Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.Food chemistry: X · 2025Article
- Unveiling the formation mechanism of characteristic components in steam pot chicken soup withFood chemistry: X · 2025Article
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Authors and funding
6 authors.
Funding
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Abstract
To investigate the effects of ultrasonic-assisted stewing (UAS) on the quality of chicken soup, the nutritional content, emulsifying properties and flavor characteristic were detected, and the underlying mechanisms were analyzed. The results showed that UAS led to a milky appearance, improved nutrient content and emulsifying properties, attributed to increased rheological properties, absolute Zeta potential, and reduced particle size and surface tension. Laser scanning confocal microscopy revealed that the micro-nano particles in the UAS group were uniformly sized and densely arranged. When treated for 90 min of UAS, the chicken soup achieved the highest emulsibility. Additionally, sensory and electronic tongue evaluations demonstrated that UAS group had superior taste attributes compared to the control group. The relative concentration of marker VOCs in the UAS group was also higher than in the control group. These findings offer scientific and theoretical insights into the impact of UAS on chicken soup quality.
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