Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility

•Structure rearrangement played dominant role in A-type CS especially at low sonication temperature.•Sonication temperature transformed part of SDS and/or RDS into RS for CS.•Structure destruction played dominant role in B-type PtS and C-type PS by sonication temperature.•Sonication temperature transformed part of RS into SDS and/or RDS for PtS and PS.