CHI '86 Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Issues and techniques in touch-sensitive tablet input
SIGGRAPH '85 Proceedings of the 12th annual conference on Computer graphics and interactive techniques
High precision touch screen interaction
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Precise selection techniques for multi-touch screens
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Shadow tracking on multi-touch tables
AVI '08 Proceedings of the working conference on Advanced visual interfaces
Z-touch: an infrastructure for 3d gesture interaction in the proximity of tabletop surfaces
ACM International Conference on Interactive Tabletops and Surfaces
FingerGlass: efficient multiscale interaction on multitouch screens
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Comparing elicited gestures to designer-created gestures for selection above a multitouch surface
Proceedings of the 2012 ACM international conference on Interactive tabletops and surfaces
A zooming interface for accurate text input on mobile devices
CHI '13 Extended Abstracts on Human Factors in Computing Systems
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Proximity is a useful medium for interaction with high interactive digital contents. It can be used in different contexts such as for navigation through depth in 3D space in zoomable interfaces. In this paper, we propose hover-based zoom interaction as an alternative to multi-touch-based zoom interaction, such as expanding/pinching to zoom. It allows users to work rapidly and intuitively at multiple levels of zooming views as their fingertip is hovering over the surface. We evaluated our technique in the context of target search and found that hover-based zoom interaction significantly outperforms the conventional touch-based zoom interaction and touch/hover-based zoom interaction in both objective and subjective measurements: users searched targets more than twice as fast as with the conventional touch-based zoom interaction in our experiment.