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Qian Janice Wang

dblp:215/2402 · DBLP profile ↗
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1ranked-venue papers
0as first author
1since 2021 · last 2023
0000-0001-7054-2137ORCID · reported

Domains — the database's venue-derived domains; a paper can count in several

Human-computer interaction and ubiquitous computing · 1 · 1 since 2021

Expertise — from the expertise taxonomy: the topics of the expert's papers under the CCF categories. A weight counts papers with recency: 1 for a paper about the topic, 0.3 when the topic is its context, halved every five years.

Human-computer interaction and pervasive computing
1 paper
Health and well-being technologies · 77% Immersive interaction · 23%

Topics — the 1 heaviest of 2, each with the papers that count most for it

TopicWeightPapersLastEvidence papers
Immersive interaction
multisensory perception
0.212023
Auditory Seasoning Filters: Altering Food Perception via Augmented Sonic Feedback of Chewing Sounds · CHI 2023

Methods — techniques the papers use, named apart from their topics

user study · 0.7mobile app · 0.7
YearPublicationVenuePosition
2023 Auditory Seasoning Filters: Altering Food Perception via Augmented Sonic Feedback of Chewing Sounds
abstract
The experience of what we eat depends not only on the taste of the food, but also on other modalities of sensory feedback. Perceptual research has shown the potential of altering visual, olfactory, and textural food cues to affect flavor, texture, and satiety. Recently, the HCI community has leveraged such research to encourage healthy eating, but the resulting tools often require specialised and/or invasive devices. Ubiquitous and unobtrusive, audio feedback-based tools could alleviate those drawbacks, but research in this area has been limited to food texture. We expand on prior psychology research by exploring a wide range of auditory feedback styles to modify not only flavor attributes but also appetite-related measures. We present Auditory Seasoning, a mobile app that offers various curated audio modes to alter chewing sounds. In a Pringles-tasting experiment (N=37), this tool significantly influenced food perception and eating behavior beyond texture alone. Based on these results, we discuss design implications to create custom real-world flavor/satiety-enhancing tools.
Rébecca Kleinberger, Akito Oshiro Van Troyer, Qian Janice Wang
CHI3