I've noticed that with my AG beers, those with high mash temps (say 155 and higher...some by accident ) produce smaller bubbles, and a thicker head with longer retention.
I've also noticed that the amount of sediment in the bottles affects the carbonation as well. Bottles with a lot of sediment are more prone to foaming when pouring and becoming overcarbonated with time. This is one reason I try to keep as much sediment as possible out of my bottles.
I don't have any science to explain these observations, and these relationships could be confounded by any number of variables. Its just what I've noticed in my limited experience.
Primary/Secondary: #109 Rye, #110 APA
Kegged: #106 American Wheat, #107 IPA, #108 Nut Brown
Planned: Red IPA, American Brown