General, I fear you have confused yourself with the mighty Dogger's three part answer. We are talking about bubbles of gas condensing from a solution and rising to the surface, not soap bubbles!
Read it again, my friend-
"Bubble size has nothing to do with the sugar but rather the temp the beer is stored at. Really try it out, take a bottle of dex primed and stick in the fridge after you have the carbonation and then drink it against one stored at room temp."
I would amend that "stored at" to "served at", but then I am very punctilious about these things.
Your chosen fermented beverage is capable of holding a certain amount of dissolved carbon dioxide. The amount of gas available to be dissolved & then released to dance over your tongue is a complicated function of wort size, yeast count, yeast activity, fermenting temperature & available fermentables.
HOWEVER the physical properties of the fermentables used to generate those bubbles themselves per se, and ipso facto, have no effect on their size or shape!