Producing meat analogue instead of real meat is one effective way to reduce carbon emission and improve animal welfare. Calcium caseinate is a prominent candidate for making a meat analogue. Calcium caseinate is rheomorphic and contains four protein fractions that will associate into micelle-like structure. The association behavior of caseinate in solution is balanced by hydrophobic and electrostatic interaction, as well as steric repulsion. This balance is highly susceptible to temperature and shear, indicating it will respond differently to temperature and shear rate variation. These differences can be very well captured by Rheo-SANS. By measuring rheological data in parallel with SANS, the bulk behavior of the caseinate solution can be connected directly to changes happening in the microstructure in nanometer length scale.