Effect of lyophilization on the physicochemical and rheological properties of food grade liposomes that encapsulate rutin

•Homogenization and ultrasound were applied to prepare food-grade liposomes.•Rutin exerted a protective effect on the bilayer of liposomes.•Lyophilization caused a significant increase in the diameter of the liposomes.•Lyophilization helped to maintain the encapsulated rutin for a longer time.•Lyophilization causes significant changes in the rheology of liposomal suspensions.