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Review Article | Open Access

Enhancing friction in rubber treads under lubrication: A review

Arata Ishizako1( )Toshiaki Nishi1Takeshi Yamaguchi1,2
Graduate School of Engineering, Tohoku University, Sendai 980-8579, Japan
Graduate School of Biomedical Engineering, Tohoku University, Sendai 980-8579, Japan
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Abstract

Rubber products used in shoe soles and tires require high friction, especially under lubrication, to ensure safety in daily life. The frictional behavior of rubber under lubrication is influenced by various parameters, including the properties of the rubber tread, the lubricant, the mating surface, and the sliding conditions. The effects of these parameters on friction have been investigated, but the mechanisms for enhancing friction under lubrication have not been studied systematically. This review provides a summary of the methods used to enhance rubber friction under lubrication, including optimizing the tread groove geometry to improve drainage, increasing the contact area, preventing liquid from flowing into the contact interface, increasing hysteresis friction, and controlling the surface free energy of rubber to promote dewetting. Additionally, suction-based attachment is emphasized as an effective mechanism for liquid-covered surfaces. Integrating these approaches may significantly advance the design of high-friction rubber treads, enabling the development of materials that maintain high friction regardless of lubrication conditions.

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Article number: 9441202

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Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

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Cite this article:
Ishizako A, Nishi T, Yamaguchi T. Enhancing friction in rubber treads under lubrication: A review. Friction, 2026, 14(5): 9441202. https://doi.org/10.26599/FRICT.2025.9441202

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Received: 17 July 2025
Revised: 23 October 2025
Accepted: 03 December 2025
Published: 29 April 2026
© The Author(s) 2026.

This is an open access article under the terms of the Creative Commons Attribution 4.0 International License (CC BY 4.0, http://creativecommons.org/licenses/by/4.0/).