There are plenty of examples and you can find any food chemistry book. Just one example is:

Succinic Acid Esters of Monoglycerides (SMG)

ou can follow the book:

Food Emulsifiers and Their Applications by

Hasenhuettl, Gerard L.; Hartel, Richard W (Eds.) Originally published under: Hartel, R.W. 2nd ed. 2008

Thanks a lot Jasim

The answer for this is they have to do a different job

foaming agents - assist in formation of liquid films, lamellas around air bubbles (mostly at air-water interface) - note that similar to emulsions there is a difference between formation and stabilization.

emulsifiers - ease droplet break-up and stabilize oil or water droplets in the continuous water or oil phase.

One difference is the air-water and the oil-water interface, the latter has a large variability. Second is the liquid film in case of foaming.

Further it should be noted that good and bad foaming agents emulsifiers are judged always in relation to a distinct process, e.g. a good emulsifier for a rotor stator mixer may have poor performance in high pressure homogenization because the time scale of droplet break-up is shorter.

It is depending on the surface tension of emulsifiers agents. 

Modern Biopolymer Science, 1st Edition

Bridging the Divide between Fundamental Treatise and Industrial Application.

Effect on surface tension alone is not sufficient to explain efficiency for foaming and stabilization. Otherwise good foaming agent would also always good emulsifier in every case without relation to emulsified phase or actual process of emulsification or foaming..