“…Particularly, understanding the tribological/lubrication behavior of food products can also assist in redesigning ingredients and formulations with better mouthfeel and sensory performance. The study of food tribology has received much interest from food industry in the last decade as this approach has been shown to be beneficial for evaluating and understanding the perceived oral texture of various food systems ( Malone et al, 2003 ; de Wijk et al, 2006 ; Chojnicka et al, 2008 ; van Aken et al, 2011 , Stokes et al, 2011 ; Chen and Stokes, 2012 ; Prakash et al, 2013 ; Nguyen et al, 2016 ; Shewan et al, 2019 ; Sarkar et al, 2021 ). It has been shown that tribology is a useful tool for better understanding the relationship between food structure, texture, and sensory properties such as lubricity, creaminess, or mouthfeel.…”