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In recent years, China’s regional economic differences have become more and more apparent, and the problem of unbalanced allocation of financial resources has become more and more prominent. In this context, it is of great practical significance to study the construction strategy of regional investment and financial management systems using the spatial effect model. This study adopts the spatial econometric method to establish the spatial effect model. Considering the limitations of the spatial panel data model, this paper also uses the general dynamic spatial panel model with fixed effects to analyze the relationship between regional investment and the financial management system. Finally, through the Granger causality test on the spatial effect analysis of regional investment and financial management, this paper verifies the study of the interaction between the financial management system and regional investment. The research data show that in the spatial panel model, the regression coefficient of the explanatory variable F financial management system is 0.2431, which is significant at the 1% level, indicating that with a little increase in the degree of financial management system, the regional economy grows by 0.2431. The fixed effect general dynamic spatial panel model’s superiority is confirmed by the higher goodness of fit of the general dynamic spatial panel model compared to the spatial panel model.

Renal cancer is a highlyheterogeneous malignancy characterized by rising global incidence and mortalityrates. The complex interplay and dysregulation of multiple signaling pathways,including von Hippel–Lindau (VHL)/hypoxia‐inducible factor (HIF), phosphoinositide 3‐kinase (PI3K)/protein kinase B (AKT)/mammalian target of rapamycin (mTOR), Hippo–yes‐associated protein (YAP), Wnt/ß‐catenin, cyclic adenosine monophosphate (cAMP), and hepatocyte growth factor (HGF)/c‐Met, contribute to theinitiation and progression of renal cancer. Although surgical resection is thestandard treatment for localized renal cancer, recurrence and metastasiscontinue to pose significant challenges. Advanced renal cancer is associatedwith a poor prognosis, and current therapies, such as targeted agents andimmunotherapies, have limitations. This review presents a comprehensiveoverview of the molecular mechanisms underlying aberrant signaling pathways inrenal cancer, emphasizing their intricate crosstalk and synergisticinteractions. We discuss recent advancements in targeted therapies, includingtyrosine kinase inhibitors, and immunotherapies, such as checkpoint inhibitors.Moreover, we underscore the importance of multiomics approaches and networkanalysis in elucidating the complex regulatory networks governing renal cancerpathogenesis. By integrating cutting‐edge research and clinical insights, this review contributesto the development of innovative diagnostic and therapeutic strategies, whichhave the potential to improve risk stratification, precision medicine, andultimately, patient outcomes in renal cancer. [ABSTRACT FROM AUTHOR]

This study explores the feasibility of tribological self‐lubricating over a wide temperature range by doping Si and Sn solid solution components on the A‐sites of Ti3AlC2 to adapt to the severe circumstances. The specimens were sintered at 1450°C for 120 min under a pressure of 30 MPa in a vacuum environment, and their dry sliding tribological capabilities against Al2O3 at temperatures ranging from ambient temperature to 800°C were investigated using a rotational ball‐on‐disk tribo‐tester. The findings demonstrated a constantly decreased friction coefficient of Ti3Al0.8Si0.2Sn0.2C2 throughout the temperature range and admirable antifriction at higher temperatures where wear rates were 1–2 orders of magnitude lower than those at room temperature, which was superior to earlier reported Ti3AlC2. The predominant friction surface self‐adaptability mechanisms after solid solution treatment were determined to be tribo‐oxidation wear and tribo‐chemical reactions that played a vital role by examining the microstructural evolutions and tribo‐chemical phase composition on friction surfaces at various temperatures. The tribo‐oxidation‐induced generated lubricant film consisting of TiO2, Al2O3, SnO2 mixture oxide phases, and aluminosilicates was responsible for the decreased friction coefficient and wear rate. [ABSTRACT FROM AUTHOR]

Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread (CSB) quality were investigated. Different concentrations of high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), and amidation apple pectin (ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested (0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP, 0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.Supported by National Natural Science Foundation of China (31501487). Keywords:: Pectin, Dough, Rheological properties, Chinese steamed bread quality