Producing meat analogue instead of real meat is an effective way to reduce carbon emission and improve animal welfare. Calcium caseinate is a prominent candidate for making a meat analogue. It was shown that spray dried calcium caseinate (SCaCas) combined with transglutaminase could form fibrous structure under mild heat and shear while roller dried calcium caseinate (RCaCas) cannot. Calcium caseinate is rheomorphic and contains four protein fractions. These four protein fractions can associate into micelle-like structure. Studying how shear and temperature affects the association behaviour of dilute caseinate solution can improve our understanding on the differences between RCaCas and SCaCas, so as to understand why SCaCas forms fibre and RCaCas don't. SANS combined with real-time shearing process is expected to be the right tool for this problem.