Properties Of Foams Research Articles

Fabrication and Evaluation of Mechanical and Tribological Properties of Al-Foam Produced by Powder Metallurgy Route

In the present study, the production of aluminum foam was carried out using the powder metallurgy technique, specifically employing the sintering – dissolution process (SDP). The SDP method, which constitutes a sequential series of four well-defined steps, was employed to achieve the desired foam structure and properties. These steps involved carefully controlling the parameters and conditions throughout the process to ensure successful foam formation. Aluminum powder with a particle size of (1.99 μm) as a raw material was mixed with NaCl with a particle size between (150-425μm) used as a space holder at different ratio (25, 35, 45and 55 wt. %.). Obtained Al-foam with 45% NaCl demonstrated the most optimal structure. Some additives (Mg) added to the powder mixture, it was found that the mechanical and the tribological properties of the produced foam were improved. The introduction of metal’s micro-particles led to a notable enhancement in both compressive stress and micro-hardness, the compressive stress increased substantially from 15.2 MPa to 56.5 MPa for the foam containing 45% NaCl and 45% NaCl + Add., respectively. While the micro-hardness exhibited a noteworthy increase from 51.5 HV to 62.1 HV. Results also showed important reduction in the wear rate from (0.00000155 g/cm) to (0.00000079 g/cm) for the Al-samples of (45% NaCl) and (45% NaCl+ Additive) respectively, the lowest value recorded for the coefficient of friction was (0.15) for (Al-Foam with 45% NaCl + Additive) compare to (0.19) and (0.21) for (Al-foam with 45% NaCl) and (pure Al) respectively at 10 N applied load and 800 rpm.

Modification of open-cell cast aluminum-silicon foams with strontium

The mechanical properties of open-cell aluminum foams can be influenced by enhancing the microstructure of the struts. The foams produced by investment casting face slow cooling rates, which makes it challenging to improve the morphology of the phases. In the case of aluminum silicon cast foams, the silicon phase accumulates on the surface of the struts, which leads to brittle fractures. In the present study, we successfully modified the silicon phase in open-cell AlSi7Mg and AlSi10Mg cast foams by adding strontium and investigated the influence of the strontium content on the microstructure and mechanical properties at the foam and strut levels. Despite the cooling rates of less than 0.5 °C/s during solidification, the strontium addition of 200–800 ppm effectively decreased the size of the silicon particles and improved their distribution in the micrometer-sized struts. Improvements in the compressive properties of the foams and the tensile properties of the struts only occurred at the strontium levels of 200 and 400 ppm. The effective modification in this casting condition is due to the limited solidification space, which favors the formation of the atomic clusters responsible for the modification.

Simple Method to Assess Foam Structure and Stability using Hydrophobin and BSA as Model Systems.

The properties and arrangement of surface-active molecules at air-water interfaces influence foam stability and bubble shape. Such multiscale-relationships necessitate a well-conducted analysis of mesoscopic foam properties. We introduce a novel automated and precise method to characterize bubble growth, size distribution and shape based on image analysis and using the machine learning algorithm Cellpose. Studying the temporal evolution of bubble size and shape facilitates conclusions on foam stability. The addition of two sets of masks, for tiny bubbles and large bubbles, provides for a high precision of analysis. A python script for analysis of the evolution of bubble diameter, circularity and dispersity is provided in the Supporting Information. Using foams stabilized by bovine serum albumin (BSA), hydrophobin (HP), and blends thereof, we show how this technique can be used to precisely characterize foam structures. Foams stabilized by HP show a significantly increased foam stability and rounder bubble shape than BSA-stabilized foams. These differences are induced by the different molecular structure of the two proteins. Our study shows that the proposed method provides an efficient way to analyze relevant foam properties in detail and at low cost, with higher precision than conventional methods of image analysis.

Preparation and Properties of a Composite Carbon Foam, as Energy Storage and EMI Shield Additive, for Advanced Cement or Gypsum Boards

This article explores the cutting-edge advancement of gypsum or cement building boards infused with shape-stabilized n-octadecane, an organic phase change material (PCM). The primary focus is on improving energy efficiency and providing electromagnetic interference (EMI) shielding capabilities for contemporary buildings. This research investigates the integration of these materials into construction materials, using red-mud carbon foam (CCF) as a stabilizer for n-octadecane (OD@CCF). Various analyses, including microstructural examination, porosity, and additive dispersion assessment, were conducted using X-ray microtomography and density measurements. Thermal conductivity measurements demonstrated the enhancement of composite boards as the OD@CCF content increased, while mechanical tests indicated an optimal additive content of up to 20%. The thermally regulated capabilities of these advanced panels were evaluated in a custom-designed room model, equipped with a homemade environmental chamber, ensuring a consistent temperature environment during heating and cooling cycles. The incorporation of OD@CCF into cement boards exhibited improved thermal energy storage properties. Moreover, the examined composite boards displayed efficient electromagnetic shielding performance within the frequency range of 3.2–7.0 GHz, achieving EMI values of approximately 18 and 19.5 dB for gypsum and cement boards, respectively, meeting the minimum value necessary for industrial applications.

Interaction mechanism and compatibility studies of silk protein peptide (SPP) with the common surfactants SDS and DTAB

The molecular interaction of low-molecular-weight SPP with common surfactants (SDS and DTAB) is a more complicated process than has been long believed. In this work, the interaction mechanism between SDS/DTAB and SPP was proposed using multiple methods including conductivity measurements, ST, UV-vis, FT-IR, DLS, fluorescence spectroscopy, and molecular docking simulations. Moreover, the foaming properties of the mixed systems were studied, and they were evaluated as cosmetics preservatives. The effects of various surfactant and protein concentrations and ratios on compatibility and functionality were studied. Based on the results, the mechanism of complex formation was identified as a cooperative van der Waals interaction followed by hydrophobic interaction and hydrogen bonding. A simpler head group leads to easier aggregation and interaction with the SPP, the formation of smaller-sized complexes, and a weaker impact on the fluorescence intensity. Thus, SDS monomers easily aggregate on SPP chains, leading to a stronger influence on the final secondary structure of SPP. This was confirmed by multiple spectroscopy methods. Comparing its single surfactant system, the SDS-SPP solution demonstrates better foaming power and the DTAB-SPP solution shows higher bacteriostatic activity. The good compatibility between SDS/DTAB and SPP can improve the functional properties of SDS or DTAB as well as lower the optimal concentration of each component. These results provide data and theoretical support for the design of cosmetic product formulas.

A study on syntactic aluminum foams manufactured infiltrating sintered preforms of iron hollow spheres

This work analyzes the microstructure, porosity, and mechanical properties of syntactic foams obtained infiltrating 3 mm in diameter Fe hollow spheres with an Al–12Si eutectic alloy. The hollow spheres were first sintered at 800, 900, and 1000 °C for 1h to obtain composite porous preforms, focusing on the effect of this sintering on the manufactured syntactic foams. Results showed that the increase in the sintering temperature led to an increase in the porosity from 51 to 56 %, also increasing the percentage of Fe in the solid part of the foams and decreasing the pore cell thickness. This led to significantly higher strength and a brittle behavior for the foams obtained using spheres sintered at 1000 °C, while the foams manufactured using lower temperatures presented a ductile behavior and lower mechanical properties. α (Al8Fe2Si) and β (Al5FeSi) were obtained during infiltration, decreasing the wall thickness of the Fe spheres.

Euglena gracilis Protein: Effects of Different Acidic and Alkaline Environments on Structural Characteristics and Functional Properties.

Due to the growing demand for human-edible protein sources, microalgae are recognized as an economically viable alternative source of proteins. The investigation into the structural characteristics and functional properties of microalgin is highly significant for its potential application in the food industry as an alternative source of protein. In this research, we extracted protein from Euglena gracilis by using alkaline extraction and acid precipitation and investigated its structural characteristics and functional properties in different acidic and alkaline environments. The molecular weight distribution of Euglena gracilis protein (EGP), as revealed by the size exclusion chromatography results, ranges from 152 to 5.7 kDa. EGP was found to be rich in hydrophobic amino acids and essential amino acids. Fourier infrared analysis revealed that EGP exhibited higher α-helix structure content and lower β-sheet structure content in alkaline environments compared with acidic ones. EGP exhibited higher foaming properties, emulsifying activity index, solubility, free sulfhydryl, and total sulfhydryl in pH environments far from its isoelectric point, and lower fluorescence intensity (2325 A.U.), lower surface hydrophobicity, larger average particle size (25.13 µm), higher emulsifying stability index, and water-holding capacity in pH environments near its isoelectric point. In addition, X-ray diffraction (XRD) patterns indicated that different acidic and alkaline environments lead to reductions in the crystal size and crystallinity of EGP. EGP exhibited high denaturation temperature (Td; 99.32 °C) and high enthalpy (ΔH; 146.33 J/g) at pH 11.0, as shown by the differential scanning calorimetry (DSC) results. The findings from our studies on EGP in different acidic and alkaline environments provide a data basis for its potential commercial utilization as a food ingredient in products such as emulsions, gels, and foams.

OPTIMIZING FOAMING PROPERTIES AND FOAM MAT DRYING PROCESS OF CRANBERRY PULP: RSM AND TOPSIS APPROACH

In this study, the impact of independent variables, including licorice root extract (LRE), xanthan gum (XG), and whipping time (WT) on foam expansion and stability of cranberry pulp foam was investigated. In this respect, the foaming properties of produced foams were optimized using Response Surface Methodology (RSM) with a Box-Behnken design (BBD). Besides, the foam produced under optimal conditions (LRE = 0.22%, XG = 0.05%, and WT = 7.84 min) was dried using foam mat drying (FMD) at different temperatures (50, 60, and 70 °C). According to the results, the drying characteristics were improved with increasing temperature, and in general, the powder properties were significantly affected by temperature changes. Therefore, the ideal drying temperature (70 °C) for FMD of cranberry foam was determined by the TOPSIS method. As a result, the foaming properties and the FMD process of cranberry pulp foam were successfully optimized by RSM and TOPSIS methodology, respectively.

Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor.

In this study, the protein structural, foaming, and air-water interfacial properties in dough liquor (DL) ultracentrifugated from buckwheat sourdough with different concentrations of an alkali (1.0-2.5% of sodium bicarbonate) were investigated. Results showed that the alkali led to the cross-linking of protein disulfide bonds through the oxidation of free sulfhydryl groups in DL. The alterations in protein secondary and tertiary structures revealed that the alkali caused the proteins in DL to fold, decreased the hydrophobicity, and led to a less flexible but compact structure. The alkali accelerated the diffusion of proteins and decreased the surface tension of DL. In addition, the alkali notably improved the foam stability by up to 34.08% at 2.5% concentration, mainly by increasing the net charge, reducing the bubble size, and strengthening the viscoelasticity of interfacial protein films. Quantitative proteomic analysis showed that histones and puroindolines of wheat and 13S globulin of buckwheat were closely related to the changes in the alkali-induced foaming properties. This study sheds light on the mechanism of alkali-induced improvement in gas cell stabilization and the buckwheat sourdough steamed bread quality from the aspect of the liquid lamella.

Extraction optimization, partial purification, and characterization of sialoglycoproteins from Labeo rohita roes

In India, fish roes are generally considered worthless garbage and disposed of without recovering the valuable molecules, creating environmental and disposal problems. The present investigation aimed to optimize the extraction conditions, partial purification, and characterization of sialoglycoproteins (RRSGP) from Labeo rohita (rohu) roes. RSM generated optimum conditions for maximum RRSGP (70.49 %) extraction, which were 1.25 M NaCl, 1:32.5(w/v) solid-to-liquid ratio, 47.5 °C temperature, and 3 h time. Further, sialoglycoproteins from RRSGPs were partially purified, and result revealed that obtained peak-1 (PRRSGP) using QFF anion exchange chromatography exhibited higher glycoprotein and sialic acid content (p < 0.05). SDS-PAGE pattern of PRRSGP presented dominant bands of 97 kDa and 27 kDa glycoproteins. FTIR spectrum of PRRSGP confirmed the presence of glycated proteins. HPLC analysis revealed that PRRSGP consists of Neu5Ac. Furthermore, β-elimination reaction elucidated that PRRSGP contained N-glycosidic linkage. PRRSGP exhibited tyrosine and glutamate as primary amino acids. Glycan part of PRRSGP presented mannose and N-acetyl galactosamine as dominant neutral and amino sugar, respectively. Furthermore, PRRSGP exhibited antioxidant activity with EC50 value for DPPH (8.79 mg/ml) and ABTS (2.21 mg/ml). Besides, RRSGP displayed better protein solubility, foaming, and emulsion properties. Therefore, rohu roes are potential source of sialoglycoproteins that can be recovered and used as bio-functional ingredients in food and nutraceutical applications.

Biochemical insights into tea foam: A comparative study across six categories

Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to their potential applications in innovative beverages and foods. This study investigated the foaming properties and chemical foundations of six major tea categories through morphological observations and biochemical analyses. White tea exhibited the highest foaming ability at 56.28%, while black tea showed the best foam stability at 84.01%. Conversely, green tea had the lowest foaming ability (10.83%) and foam stability (54.24%). These superior foaming characteristics are attributed to the relatively low lipid content and acidic pH values. Surprisingly, no significant correlation was found between tea saponin content and foaming properties. Instead, specific amino acids (including Tyr, Gaba, Phe, Ile, and Leu) and catechins (GA and CG) were identified as potential contributors. These results deepen our understanding of tea foam formation and offer insights into utilizing tea-derived plant-based foams in food products.

Microstructure and performances of rigid polyurethane foam prepared using double‐effect baking powder as a foaming agent

AbstractThe preparation of rigid polyurethane foam with uniform pore size is extremely challenging. In this work, double‐effect baking powder was used as foaming agent, and rigid polyurethane foam with regular morphology was successfully prepared through semi‐prepolymerization. The rigid polyurethane foam apertures with regular morphology were controlled by the secondary release of CO2 when the content of baking powder is 0.30 part. Combined with theoretical calculation and experimental test, it is found that the particle size distribution, wall thickness, and hole shape are uniform, regular, thin, polygonal, and few broken holes. The compression strength, contact angle, and surface energy of the rigid polyurethane foam are 33.36 kPa, 109.6°, and 21.8 mJ/m2 after adding 0.20 part of double‐effect baking powder, respectively. By adjusting the amount of double‐acting baking powder, the porosity, mechanical properties and foam rate of the polyurethane foams could be significantly improved. Due to the molecular solvation effect, rigid polyurethane foams will deform in the water and oil due phase, but it can remain stable for a long time at room temperature without solvent. It provides a new method for the preparation of rigid polyurethane foam, which is expected to be widely used in transportation and other fields.Highlights Baking powder was firstly used as a foaming modifier for rigid polyurethane. Baking powder releases CO2 twice to ensure uniform structure of polyurethane cell. Rigid polyurethane foam has long‐term stability and regular, uniform cell holes. The porosity and mechanical properties of foams could be significantly improved. Foaming mechanism of rigid polyurethane using baking powder was firstly revealed.

Flourless plant-based egg analogue based on protein and curdlan: Thermogel behavior regulation and foam stabilization analysis

In this study, the mixture of pea protein isolate (PPI) and oat protein isolate (OPI) (1:1, w/w), curdlan, and soybean oil were used as the main ingredients to prepare flourless plant-based eggs. Meanwhile, the effects of different protein/curdlan ratios (8:2, 6:4, 5:5, 4:6, 2:8) on the properties of the thermal behavior and foamability of samples were investigated. All formulas formed stable, uniform, and flowing plant-based eggs. Compared to commercial plant-based eggs, the thermal behavior of flourless plant eggs with protein/curdlan ratios greater than 8:2 exhibited thermal behavior closer to real eggs and can be adapted to environments such as water bath heating (simulating the formation of steamed egg custard) or frying (simulating omelettes), demonstrating promising culinary potential. As curdlan content increased, the gel structure, primarily governed by hydrophobic interactions and hydrogen bonds, became denser, leading to higher gel strength and water-holding capacity. However, the plant-based eggs remained suboptimal in foaming properties. Proteins established a relatively stable interface, while oil droplets formed a more fluid-like film at the gas-liquid interface throughout the foaming process. As drainage progressed, oil droplets flowed out from the interface, liquid film, and plateau borders, diminishing their capacity to sustain bubble stability. Curdlan can only affect foam properties by increasing viscosity and blocking channels. In conclusion, this study provided a reference for constructing flourless plant-based eggs with good thermal gelling properties and foaming capabilities.

Pickering emulsion stabilized by cellulose nanofibril from pineapple leaves for biofoam manufacture

Cellulose nano fibril (CNF) can be selected as an agent of pickering emulsion in biofoam manufacture. This study thoroughly investigates the pickering emulsion method for producing biofoam, the characterization of CNF from pineapple leaves, the production of biofoam with various concentration of CNF and surfactant, and the effect of these parameters on the properties of wet foam and dry foam. CNF was created by mechanical grinding then the stability and morphology were evaluated. The pickering emulsion mechanism in biofoam manufacture was investigated using foamability and foam stability with various CNF and surfactant concentration. As the results, CNF concentrations will create varying zeta potential values. The morphology of CNF shows that it has a structure-like entangled network. The stability test demonstrates that adding CNF improves the stability and foamability of biofoam by the pickering effect. Biofoam without CNF has an unstable structure and is easily collapse when dried in an oven. The concentration of CNF and the amount of surfactant utilized altered the qualities of both wet and dry foam. The lower concentration of CNF and the addition of surfactant could increases foamability, high porosity, water absorption, and biodegradability; as well as low density, contact angle and bending characteristics. In biofoam that consists of 2 % CNF, the stability of wet foam increases as the amount of surfactant added, resulting in a biofoam with low tensile strength.

New Fire-Retardant Open-Cell Composite Polyurethane Foams Based on Triphenyl Phosphate and Natural Nanoscale Additives.

Despite the mechanical and physical properties of polyurethane foams (PUF), their application is still hindered by high inflammability. The elaboration of effective, low-cost, and environmentally friendly fire retardants remains a pressing issue that must be addressed. This work aims to show the feasibility of the successful application of natural nanomaterials, such as halloysite nanotubes and nanocellulose, as promising additives to the commercial halogen-free, fire-retardant triphenyl phosphate (TPP) to enhance the flame retardance of open-cell polyurethane foams. The nanocomposite foams were synthesized by in situ polymerization. Investigation of the mechanical properties of the nanocomposite PUF revealed that the nanoscale additives led to a notable decrease in the foam's compressibility. The obtained results of the flammability tests clearly indicate that there is a prominent synergetic effect between the fire-retardant and the natural nanoscale additives. The nanocomposite foams containing a mixture of TPP (10 and 20 parts per hundred polyol by weight) and either 10 wt.% of nanocellulose or 20 wt.% of halloysite demonstrated the lowest burning rate without dripping and were rated as HB materials according to UL 94 classification.

Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions

Plant-based proteins have evolved into a sustainable and health-conscious dietary option that consumers prioritize. However, plant proteins, especially globulins, typically exhibit poor functional properties due to their limited molecular flexibility and rigid conformation. In this study, we devised an enzyme-free approach to enhance the functional properties of soybean glycinin (11S). Under high-temperature (121 °C) and acidic conditions (pH 3.0), we modified soybean glycinin via hydrothermal treatment, primarily targeting selective breakdown at the aspartyl site. The obtained glycinin hydrolysates (11SH) formed micellar nanoparticles in solution and exhibited excellent foaming capacity, achieving up to a 600% overrun, surpassing that of egg white and albumins (typically 400–500%). And we successfully prepared gel-like foams using glycinin hydrolysates, demonstrating high viscoelasticity and uniform microstructure. Furthermore, the surface properties of glycinin hydrolysates could be further enhanced with the addition of NaCl. This study proposed an effective hydrothermal treatment to enhance the foaming capacity of soybean glycinin, and the resulting gel-like foams with high viscoelasticity and rigidity hold promising commercial application prospects.

Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers

In the present study, different oligosaccharides (fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylooligosaccharide (XOS)) were modified on casein (CN) via Maillard reaction. The CN-oligosaccharide conjugates were evaluated for modifications to functional groups, fluorescence intensity, water- and oil-holding properties, emulsion foaming properties, as well as general emulsion properties and stability. The results demonstrated that the covalent combination of CN and oligosaccharides augmented the spatial repulsion and altered the hydrophobic milieu of proteins, which resulted in a diminution in water-holding capacity, an augmentation in oil-holding capacity, and an enhancement in the emulsification properties of proteins. Among them, CN-XOS exhibited the most pronounced changes, with the emulsification activity index and emulsion stability index increasing by approximately 72% and 84.3%, respectively. Furthermore, CN-XOS emulsions have smaller droplet sizes and higher absolute potential values than CN emulsions. Additionally, CN-XOS emulsions demonstrate remarkable stability when ion concentration and pH are varied. These findings indicate that oligosaccharides modified via Maillard reaction can be used as good natural emulsifiers. This provides a theoretical basis for using oligosaccharides to modify proteins and act as natural emulsifiers.

Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates

Brewer's spent grain (BSG) is a low-cost protein-rich residue and a valuable source of plant proteins. Extraction conditions and parameters can influence the composition and functionality of the resultant BSG protein concentrates. In this study, alkaline extraction at room temperature and 50 °C was investigated to explore the alterations induced by moderate heating in the composition, fatty acid and amino acid profiles, emulsion stability, and foaming properties of BSG protein concentrates. The protein content of the sample extracted at 50 °C decreased by 6%. An increase of 29.4% in the carbohydrate content and 2.5% in the lipid content was observed due to extraction at 50 °C. Hydrophobic amino acid content and saturated/unsaturated fatty acid ratio decreased by 20.9% and 4.8% respectively, in the protein concentrate extracted at 50 °C. Fourier transform infrared spectroscopy and gel electrophoresis showed some degree of protein structural modification and aggregation in the sample extracted at 50 °C. Although the heat-induced compositional alterations in the protein concentrate were not in favour of functionality, its emulsion stability and foaming capacity were significantly improved. These findings demonstrate that the heat-induced improvements in the surface hydrophobicity and conformational flexibility of proteins play a dominant role in the functionality of BSG protein concentrates. It can provide insights into modulating the performance of these valuable side-stream proteins for various food, pharmaceutical, and cosmetics products.

Structure–property relationships of cationic polyurethane surfactants: Impact on surface activity and anticorrosion performance

Three cationic polyurethane surfactants (LC1–1, LC2–2, and LC2–3), each featuring different hydrophobic structures, were synthesized using isophorone diisocyanate, N-methyl diethanolamine, 1-bromohexadecane, and 1-bromobutane. The synthesized cationic polyurethane surfactants exhibited low surface tension, excellent foaming properties, and resistance to salt, attributed to steric hindrance among long-chain alkyl groups and their “multi-point anchoring” ability. The corrosion inhibition performance of polyurethane surfactants on carbon steel in 1 M HCl solution was evalutated, and LC2–2 showing a considerable corrosion inhibition efficiency of 97.0 %. This film effectively reduced/isolated contact between the corrosive solution and the steel interface. Furthermore, quantum chemical calculations corroborated the electrochemistry experiment results, affirming that the molecular structure of LC2–2 is particularly conducive to inhibiting the corrosion of carbon steel. This study explores the relationship between the molecular structure of surfactants and its impact on both surface activity and corrosion inhibition efficiency.

Impact of anionic surfactant-based foaming agents on the properties of lightweight foamed concrete

Due to its low density, high thermal insulation, and ability to contribute to energy saving, lightweight foamed concrete (LWFC) is a versatile material that finds use in a wide variety of contexts. The properties of foam are significantly influenced by the selection of surfactant and foam production parameters, which in turn impact the properties of LWFC. Therefore, the anionic foaming agent effect on the distinct properties of LWFC needs to be investigated to create a lightweight structure in modern days. This research aims to better understand the interactions between cement particles and anionic foaming agents, which produce stable and consistent aqueous foams because of their negative charge. Investigations were carried out on the effects of anionic foaming agents of LWFC features on the fresh state characteristics, mechanical behaviour, microstructure, and transport properties. In this investigation, four distinct types of anionic surfactants specifically sodium lauryl sulphate (SLS), alpha olefin sulfonate (AOS), sodium lauryl ether sulphate (SLES), and sodium alcohol ether sulphate (AES) were considered, with all mixes maintaining a consistent cement-to-sand ratio and identical amounts of foaming agents. The fresh state testing exhibits that AOS-based LWFC may be preferred when lower setting time and spreadability, as well as a higher density, are required. The AOS-based LWFC exhibits lower capillary sorption, water absorption, and gas permeability than SLES, SLS, and AES-based LWFC. At 28 days, about 91–96 % of the compressive, tensile, and flexural strength of AOS-based LWFC is obtained for SLS, SLES, and AES-based LWFC. In addition, at the same curing age, the results for modulus of elasticity were over 6 % higher in the AOS-based LWFC mixture than in the other mixes. The pore structural and microstructural behavior revealed that AOS and SLS foamed-based LWFC exhibit a considerable reduction of macropores, or long capillaries, with diameters less than 500 µm, which can be used in the lightweight structure in modern days. This research emphasizes the significance of selecting the appropriate foaming agents to optimize the mechanical and transport properties of LWFC, which provides substantial benefits for contemporary construction practices.