As the quality increases, the bubble size increases and the lamella thickness decreases (Fig. 16b). Once they start to touch each other, polyhedral structures are formed with separating ultra-thin liquid layers (Fig. 16c). Within this quality regime, the rheology behavior is controlled by the foam textures and lamella properties. Assuming that foams and emulsions are similar, the Eqs. (6) and (7) can, therefore, be applied to estimate the apparent foam viscosity, by interfacial tension with surface tension. Furthermore, because the shear rate range in our experiments is above 100 s−1, the first term of Eq. (6) is negligible.