Simulating free surface flows with SPH
Journal of Computational Physics
Smoothed particles: a new paradigm for animating highly deformable bodies
Proceedings of the Eurographics workshop on Computer animation and simulation '96
Proceedings of the 1999 conference on Graphics interface '99
Particle-based fluid-fluid interaction
Proceedings of the 2005 ACM SIGGRAPH/Eurographics symposium on Computer animation
Particle-based immiscible fluid-fluid collision
GI '06 Proceedings of Graphics Interface 2006
A unified particle model for fluid–solid interactions: Research Articles
Computer Animation and Virtual Worlds
Real-time simulations of bubbles and foam within a shallow water framework
SCA '07 Proceedings of the 2007 ACM SIGGRAPH/Eurographics symposium on Computer animation
Weakly compressible SPH for free surface flows
SCA '07 Proceedings of the 2007 ACM SIGGRAPH/Eurographics symposium on Computer animation
ACM SIGGRAPH 2007 papers
Physical-based non-newtonian fluid animation using sph
Physical-based non-newtonian fluid animation using sph
On the problem of penetration in particle methods
Journal of Computational Physics
A unified lagrangian approach to solid-fluid animation
SPBG'05 Proceedings of the Second Eurographics / IEEE VGTC conference on Point-Based Graphics
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In this paper, we propose a new model for creating physically-based animations of the baking process. Our model is capable of reproducing the fluid-solid phase transition, volume expansion, and surface browning that take place during the baking process. Furthermore, an adaptive field function is presented that is able to reconstruct the surface of the baked good as its volume expands. The model is very flexible in that it can reproduce the mechanical properties of a wide array of fluids from thin fluids to semi-solids. The sequences presented show that the proposed model can produce animations of different and peculiar types of bread.