Citrus is the largest fruit in the world and in China， and its fruits are rich in flavonoids. Citrus flavonoids possess various beneficial biological activities， including antioxidant， anti-inflammatory， lipid-lowering， anticancer， bacteriostatic， and neuroprotective properties， which contribute to human health. However， citrus flavonoids face challenges such as poor solubility， stability， and low bioavailability， which restrict their application in industrial production. The development of a stable encapsulation has emerged as an effective approach to overcome these limitations. This paper aims to provide a comprehensive review of the research progress regarding the structure， types， and main encapsulation methods for citrus flavonoids， which have been investigated and will be analyzed in terms of their advantages and disadvantages. The effects of citrus flavonoids encapsulation on physiological activities will be summed up. Additionally， the effects and application of encapsulation on the main citrus flavonoids(naringin， hesperidin， neohesperidin， etc) will be summarized. The findings are expected to provide theoretical basis for the high-value utilization of citrus flavonoids in functional food， cosmetics， pharmaceuticals， and other related industries.