Dear Amirali Masoumi ,
This is a very broad question and impossible to answer in one way. For example, there are different ‘classes’ of surfactants with their own ‘logic’ behind foam stabilizing and destabilizing principles. See for a start the following papers:
Schramm LL, Wassmuth F. Foams: basic principles. Chapter 1. In: Schramm LL, editor. Foams: fundamentals and applications in the petroleum industry. Washington, DC: American Chemical Society; 1994. p. 3–45. https://pubs.acs.org/doi/pdf/10.1021/ba-1994-0242.ch001
and
Don G. Pierson, SURFACTANTS AND DEFOAMERS: ACHIEVING BALANCE IN POLYMER EMULSIONS (see enclosed file)
It also depends on whether you look at protein foams and/or a combination of protein and lipids, see for example:
Lech, F.J.: Foam properties of proteins, low molecular weight surfactants and their complexes. Doctoral dissertation, Wageningen University (2016) https://edepot.wur.nl/365851
and
Article Competitive Adsorption Behaviour of Wheat Flour Components a...
As you can see there are various techniques (surface tension type of measurements, rheology etc.) and attempts to use for example HBL-values for predictive purposes.
So, it varies much depend on your choice of system (type of surfactant, lipid, protein, inclusion of polymers, nanoparticles etc.).
Best regards.
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