Oral processing is not only a dietary process， but also a pleasure seeking process. The texture of food perceived by people is a multidimensional sensory characteristic. At present， rheology is no longer able to characterize this complex sensory perception. Tribology objectively characterizes the sensory properties of food in oral processing by simulating the processing process of food in the mouth and the lubrication behavior of food when pressed onto the surface of the mouth by the tongue. Oral tribology has become an important tool for characterizing the lubrication behavior in food oral processing. This article reviews the application of oral tribology in food processing and research and development， focusing on the sensory perception and lubrication mechanism of food in oral processing， such as astringency and lubrication， with the aim of providing reference for future food design.