食品口腔加工过程中食物与舌头和其他口腔表面之间的相对移动和摩擦对于口腔感官有着不可忽视的作用，直接影响消费者的食物喜好与愉悦。近年来食品口腔摩擦学成为食品科学研究领域的新热点，为食品口腔感官提供了新的物理学依据和研究思路。团队前期研究发现，人群的舌表面粗糙度对口腔摩擦系数具有显著的影响。然而，如何准确阐述食品的口腔摩擦行为，尤其是如何建立可靠的体外口腔摩擦表征技术和实验手段，仍然在理论和技术上存在巨大挑战。因此，本项目计划以舌表面乳状突起的人群分布为关注重点，确立口腔摩擦的关键生理条件，并结合团队已有的研究基础探索新一代具有口腔生理特征的体外软摩擦技术。此外，利用建立的体外软摩擦技术对食物模型系统、唾液-食物混合物等一系列体系进行试验测量，揭示影响食物感官感知的口腔摩擦学控制机制，完善口腔摩擦学的理论与实验方法，为摩擦学在食品感官分析中的应用提供基础理论依据。

During food oral processing, the relative movement and friction between food and tongue and other oral surfaces have a vital influence on the oral sensations, and it directly affects consumers' food preferences and pleasure. Recently, food oral tribology has become a hot field in food science research, providing a new physical basis and research ideas for food oral sensations. The previous research in our team showed a positive correlation between the surface roughness and the oral friction coefficient. However, how to accurately describe the oral friction behavior of food, especially how to establish reliable in vitro oral friction characterization techniques and experimental methods, are still theoretically and technically challenging. Therefore, this project plans to investigate population distribution of milky protrusions on the tongue surface, in order to identify controlling physiological parameters of oral friction, and to establish a new in vitro soft tribometer closely mimicking oral physiological characteristics. Furthermore, a series of model systems, including food and saliva-food mixtures, will be measured experimentally using the established methodology to reveal the dominant roles of oral tribology in influencing food sensory perception and to improve our understanding and experimental techniques of oral tribology, providing the basic theoretical basis for the application of tribology in sensory analysis of food.