Master's thesis of Science: A molecular simulation study of thermal and pH effects on apo-lactoferrin stability: implications for potential encapsulation function of gram-positive bacteria

In this Masters thesis computational modelling techniques were employed to investigate iron-free apo-Lactoferrin (apo-Lf) structural conformation changes in the presence of variant temperature and pH. These conditions represent the environment most milk protein goes through in food processing and the production of food products.