Calcium caseinate is a promising candidate to be developed into a meat analogue. When the dough like protein gel is subjected to mild shear and heat, it turned into a pronounced fibrous structure with lots of air bubbles entrapped in it. Plenty of effort has been spent to characterise the fibres, it was not until recent that the role of air bubbles are being noticed. These air bubbles are prolate spheroid like, with the long axis being parallel to the shear direction. We speculate the deformation degree of these air bubbles is correlated with the anisotropy index of the fibre. Thus, understanding the distribution, shape and size of the air bubbles can provide complimentary information for a complete picture on the structure of the fibrous protein gel. The SESANS mode on LARMOR will be used to detect the refraction of the neutrons when going through those air bubbles.