Demo Data from SIGIR 2026 / reviewers in the wild / expert
Wen Wang 0003
dblp:29/4680-3
· DBLP profile ↗
4ranked-venue papers
1as first author
0since 2021 · last 2019
0000-0002-9303-516XORCID · conflict
Domains — the database's venue-derived domains; a paper can count in several
Human-computer interaction and ubiquitous computing · 4 · 1 first-author
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
4 papers |
Personal fabrication and tangible interfaces · 84% Interaction techniques and input · 7% User interface design and tools · 5% | |
| Computer graphics and multimedia
1 paper |
Computational fabrication · 100% |
Topics — the 5 heaviest of 7, each with the papers that count most for it
| Topic | Weight | Papers | Last | Evidence papers |
|---|---|---|---|---|
Personal fabrication and tangible interfaces › programmable materials
shape-changing food |
0.7 | 2 | 2019 | Morphlour: Personalized Flour-based Morphing Food Induced by Dehydration or Hydration Method · UIST 2019 Transformative Appetite: Shape-Changing Food Transforms from 2D to 3D by Water Interaction through Cooking · CHI 2017 |
Personal fabrication and tangible interfaces
shape-changing interfaces |
0.2 | 1 | 2015 | bioLogic: Natto Cells as Nanoactuators for Shape Changing Interfaces · CHI 2015 |
Interaction techniques and input
food-based interaction |
0.1 | 1 | 2019 | Morphlour: Personalized Flour-based Morphing Food Induced by Dehydration or Hydration Method · UIST 2019 |
Computational fabrication
additive manufacturing |
0.1 | 1 | 2017 | Transformative Appetite: Shape-Changing Food Transforms from 2D to 3D by Water Interaction through Cooking · CHI 2017 |
Design research and methods › design process
interdisciplinary design |
0.1 | 1 | 2015 | bioLogic: Natto Cells as Nanoactuators for Shape Changing Interfaces · CHI 2015 |
Methods — techniques the papers use, named apart from their topics
simulation · 1.0material-based design · 0.6hydration · 0.4dehydration · 0.4modular design · 0.2fabrication platform · 0.2application design · 0.2
| Year | Publication | Venue | Position |
|---|---|---|---|
| 2019 | Morphlour: Personalized Flour-based Morphing Food Induced by Dehydration or Hydration MethodabstractIn this paper, we explore personalized morphing food that enhances traditional food with new HCI capabilities, rather than replacing the chef and authentic ingredients (e.g. flour) with an autonomous machine and heterogeneous mixtures (e.g. gel). Thus, we contribute a unique transformation mechanism of kneaded and sheeted flour-based dough, with an integrated design strategy for morphing food during two general cooking methods: dehydration (e.g. baking) or hydration (e.g. water boiling). We also enrich the design space of morphing food by demonstrating several applications. We end by discussing hybrid cooking between human and a design tool that we developed to ensure accuracy while preserving customizability for morphing food. Ye Tao 0001, Youngwook Do, Humphrey Yang, Yi-Chin Lee, Guanyun Wang, Catherine Mondoa, Jianxun Cui, Wen Wang 0003, Lining Yao |
UIST | 8 |
| 2017 | Transformative Appetite: Shape-Changing Food Transforms from 2D to 3D by Water Interaction through CookingabstractWe developed a concept of transformative appetite, where edible 2D films made of common food materials (protein, cellulose or starch) can transform into 3D food during cooking. This transformation process is triggered by water adsorption, and it is strongly compatible with the 'flat packaging' concept for substantially reducing shipping costs and storage space. To develop these transformable foods, we performed material-based design, established a hybrid fabrication strategy, and conducted performance simulation. Users can customize food shape transformations through a pre-defined simulation platform, and then fabricate these designed patterns using additive manufacturing. Three application techniques are provided - 2D-to-3D folding, hydration-induced wrapping, and temperature-induced self-fragmentation, to present the shape, texture, and interaction with food materials. Based on this concept, several dishes were created in the kitchen, to demonstrate the futuristic dining experience through materials-based interaction design. Wen Wang 0003, Lining Yao, Chin-Yi Cheng, Daniel S. Levine 0002, Hiroshi Ishii 0001 |
CHI | 1 |
| 2016 | xPrint: A Modularized Liquid Printer for Smart Materials DepositionabstractTo meet the increasing requirements of HCI researchers who are looking into using liquid-based materials (e.g., hydrogels) to create novel interfaces, we present a design strategy for HCI researchers to build and customize a liquid-based smart material printing platform with off-the-shelf or easy-to-machine parts. For the hardware, we suggest a magnetic assembly-based modular design. These modularized parts can be easily and precisely reconfigured with off-the-shelf or easy-to-machine parts that can meet different processing requirements such as mechanical mixing, chemical reaction, light activation, and solution vaporization. In addition, xPrint supports an open-source, highly customizable software design and simulation platform, which is applicable for simulating and facilitating smart material constructions. Furthermore, compared to inkjet or pneumatic syringe-based printing systems, xPrint has a large range of printable materials from synthesized polymers to natural micro-organism-living cells with a printing resolution from 10μm up to 5mm (droplet size). In this paper, we will introduce the system design in detail and three use cases to demonstrate the material variability and the customizability for users with different demands (e.g., designers, scientific researchers, or artists). Guanyun Wang, Lining Yao, Wen Wang 0003, Jifei Ou, Chin-Yi Cheng, Hiroshi Ishii 0001 |
CHI | 3 |
| 2015 | bioLogic: Natto Cells as Nanoactuators for Shape Changing InterfacesabstractNature has engineered its own actuators, as well as the efficient material composition, geometry and structure to utilize its actuators and achieve functional transformation. Based on the natural phenomenon of cells' hygromorphic transformation, we introduce the living Bacillus Subtilis natto cell as a humidity sensitive nanoactuator. In this paper, we unfold the process of exploring and comparing cell types that are proper for HCI use, the development of the composite biofilm, the development of the responsive structures, the control setup for actuating biofilms, and a simulation and fabrication platform. Finally, we provide a variety of application designs, with and without computer control to demonstrate the potential of our bio actuators. Through this paper, we intend to enable the use of natto cells and our platform technologies for HCI researchers, designers and bio-hackers. More generally, we try to encourage the research and use of biological responsive materials and interdisciplinary research in HCI. Lining Yao, Jifei Ou, Chin-Yi Cheng, Helene Steiner, Wen Wang 0003, Guanyun Wang, Hiroshi Ishii 0001 |
CHI | 5 |