There is no science supporting this "James Bond" method, just flawed logic that doesn't really apply to biology or yeast cells generally. For instance, "shear stress" is associated with fragile mammalian cells used in in vitro assays, not tough-as-old-boots yeast cells. And the physics of a foam have very little effect on yeast cells, because dormant yeast cells invariably settle out on the bottom of the starter vessel for the first several hours. All the shaking has simply aerated the wort. Note shaking to aerate/oxygenate growth media has been standard practice for decades.
The fact is, all yeast starter methods work, as long as viable yeast cells with high vitality get exposed to resources and conditions required for growth. Even just leaving the starter in a cupboard without any intervention works just fine.
Home brewers are notoriously superstitious, though. Ironically, pro brewers focus more on repitching yeast than making starters. The first pitch is just the beginning and usually suffers with an aberrant fermentation due to underpitching for one reason or another. Freshly harvested yeast repitched is the best for free 🤫