1. Achieving high-efficiency emission depletion nanoscopy by employing cross relaxation in upconversion nanoparticles. Issue 1 (December 2017) Authors: Zhan, Qiuqiang; Liu, Haichun; Wang, Baoju; Wu, Qiusheng; Pu, Rui; Zhou, Chao; Huang, Bingru; Peng, Xingyun; Ågren, Hans; He, Sailing Journal: Nature communications Issue: Volume 8:Issue 1(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Anisotropic Excitation Polarization Response from a Single White Light‐Emitting β‐NaYF4:Yb3+, Pr3+ Microcrystal. Issue 43 (6th September 2019) Authors: Yang, Dandan; Peng, Zixing; Zhan, Qiuqiang; Huang, Xiongjian; Peng, Xingyun; Guo, Xin; Dong, Guoping; Qiu, Jianrong Journal: Small Issue: Volume 15:Issue 43(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction. (February 2017) Authors: Peng, Xingyun; Wang, Yahui; Xing, Jiyun; Wang, Ruican; Shi, Xiaodi; Guo, Shuntang Journal: Food hydrocolloids Issue: Volume 63(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality. (15th October 2016) Authors: Zuo, Feng; Peng, Xingyun; Shi, Xiaodi; Guo, Shuntang Journal: Food chemistry Issue: Volume 209(2016) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality. (15th October 2016) Authors: Zuo, Feng; Peng, Xingyun; Shi, Xiaodi; Guo, Shuntang Journal: Food chemistry Issue: Volume 209(2016) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Exercise Rehabilitation Improves Heart Function and Quality of Life in Elderly Patients with Chronic Heart Failure. (12th January 2022) Authors: Peng, Xingyun; Tang, Liuquan Other Names: Souri Alireza Academic Editor. Journal: Journal of healthcare engineering Issue: Volume 2022(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Fast upconversion super-resolution microscopy with 10 μs per pixel dwell times. Issue 4 (15th January 2019) Authors: Peng, Xingyun; Huang, Bingru; Pu, Rui; Liu, Haichun; Zhang, Tao; Widengren, Jerker; Zhan, Qiuqiang; Ågren, Hans Journal: Nanoscale Issue: Volume 11:Issue 4(2019) Page Start: 1563 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Identification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia). (30th January 2022) Authors: Zhao, Huiyan; Ren, Luting; Shen, Ru; Guo, Shuntang; Peng, Xingyun Journal: International journal of food science & technology Issue: Volume 57:Number 4(2022) Page Start: 2277 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk. (February 2023) Authors: Hao, Zhengqi; Zhang, Xiong; Peng, Xingyun; Shi, Xiaodi; Wang, Ruican; Guo, Shuntang Journal: Food research international Issue: Volume 164(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Molecular rotor as a structural probe of glucan polymers: Amylopectin, phytoglycogen, and their β-limit dextrins as models. (15th December 2020) Authors: Peng, Xingyun; Yao, Yuan Journal: Carbohydrate polymers Issue: Volume 250(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗