Consumer products, such as foods, contain numerous polymeric and particulate additives that play critical roles in maintaining their stability, quality and function. The resulting materials exhibit complex bulk and interfacial rheological responses, and often display a distinctive power-law response under standard rheometric deformations. These power laws are not conveniently described using conventional rheological models, without the introduction of a large number of relaxation modes. We present a constitutive framework using fractional derivatives to model the power-law responses often observed experimentally. We first revisit the concept of quasi-properties and their connection to the fractional Maxwell model (FMM). Using Scott-Blair's original data, we demonstrate the ability of the FMM to capture the power-law response of ‘highly anomalous’ materials. We extend the FMM to describe the viscoelastic interfaces formed by bovine serum albumin and solutions of a common food stabilizer, Acacia gum. Fractional calculus allows us to model and compactly describe the measured frequency response of these interfaces in terms of their quasi-properties. Finally, we demonstrate the predictive ability of the FMM to quantitatively capture the behaviour of complex viscoelastic interfaces by combining the measured quasi-properties with the equation of motion for a complex fluid interface to describe the damped inertio-elastic oscillations that are observed experimentally.